Puffy Pumpkin Pancake
Submitted by: bjpalmco1 | Source: Inspired by the Pancake Pantry
- Servings: 2
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
Ingredients:
| 1 cup | Melted Butter |
| 4 Tbsp | Cinnamon |
| 1 cup | Brown Sugar |
| ¾ cup | Chopped Pecans |
| 4 | Eggs |
| 2 Tbsp | White Sugar |
| 1 tsp | Salt |
| 2 Tbsp | Nutmeg |
| ⅔ cups | Milk |
| 2½ cups | Flour |
| 1 cup | Canned Pumpkin |
Directions:
Preheat oven to 400 degrees. Melt butter and pour into two pie plates. Sprinkle brown sugar, two tablespoons of cinnamon and chopped pecans over the melted butter in each pie plate. In a large bowl, combine and mix all of the remaining ingredients, then beat at high speed for three minutes. Pour pancake batter in the pie plate 3/4 full. Bake for 25-30 minutes. With a knife, gently loosen the edge of the pancake around the pie plate. Place a plate on top of the pancake and flip the pie plate upside down.
Helpful Tips:
The pancake should puff up in the oven, so don't be alarmed if it gets a bit bigger then the pie plate when you take it out. This is supposed to happen. This oven baked pancake is everything a breakfast or brunch should be with it's warming scents of cinnamon, nutmeg, brown sugar, butter and pumpkin--how could you resist? Can you imagine how this tastes, so pumkalicious!
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