Pumpkin Pancakes

September 27, 2016
Your perfect fall breakfast is here!
Light, fluffy pancakes with the great taste of pumpkin..
Fall has arrived in my neck of the woods.  At least, for this week. Temperatures are going to be in the mid-60's and low 70's.  Perfect weather, in my opinion.  Of course, I live in the Midwest.  Next week, it could be 85 degrees or 35 degrees.  You just never know.

Right now, however, it is fall. Let's enjoy it!

To kick it off, we have pumpkin pancakes for you today. These lovelies are thick, fluffy and of course, packed with pumpkin flavor.  Adding to that, we have some cinnamon, nutmeg and allspice.  These just scream "fall food", don't they?

Serve them up with some warm butter and syrup and your perfect breakfast has arrived!

Happy Fall Friends!





Pumpkin Pancakes

by Table for Seven
Prep Time: 00:15
Cook Time: 00:30
Ingredients (Serves: 6)
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 TBSP canola oil
  • 2 TBSP vinegar
  • 2 cups flour
  • 3 TBSP brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
Instructions
In a mixing bowl, whisk together flour, salt,baking soda, baking powder, cinnamon, allspice and nutmeg. Set aside.
In a larger mixing bowl, mix together milk, eggs, pumpkin, oil, vinegar and brown sugar.
Stir flour mixture into pumpkin mixture and mix until just combined. Don't over mix.
Lightly oil griddle or frying pan over medium low heat.
Scoop approx 1/4 cup of batter onto pan. Cook on each side until brown. Approx 2 minutes each side.
Adapted from Allrecipes


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