Description
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
Instructions
- Stir together milk
- pumpkin
- egg
- oil
- and vinegar in a large bowl until well combined.
- Whisk together flour
- brown sugar
- baking powder
- baking soda
- allspice
- cinnamon
- ginger
- and salt in a separate bowl. Add to pumpkin mixture; whisk just until combined.
- Spray a griddle or frying pan with cooking spray; heat over medium-high heat.
- Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon. Cook until small bubbles appear
- about 2 minutes. Flip and cook until golden brown
- about 2 more minutes. Repeat with remaining batter.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6