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Pumpkin Pancakes

5 star rating
 

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Submitted by: sleedesigns

 

These pancakes are perfect for a fall brunch. The addition of pumpkin really adds great flavor and texture. They don't even need syrup.
 

Ingredients

  • 2 cups all-purpose flour
  • 4 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar

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Method

Mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, spices, and salt, stir into the pumpkin mixture just enough to combine. Let set a few minutes to allow the vinegar and baking soda to react together. This gives the pancakes fluffiness. Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the pan, using 1/4 cup for each pancake. Batter is thick, so rotate pan around to spread batter out a little. Brown on both sides and serve.

 

Notes:

 

Number of Servings: about 12

 

Submitted by: sleedesigns ()

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