Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin.
Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::6
Yield::12 pancakes
Ingredients
1 ½ cups milk
1 cup pumpkin puree
1 large 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
cooking spray
Directions
Gather all ingredients.
Allrecipes/Karen Hibbard
Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
Allrecipes/Karen Hibbard
Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.
Allrecipes/Karen Hibbard
Allrecipes/Karen Hibbard
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.
Allrecipes/Karen Hibbard
Cook until small bubbles appear, about 2 minutes.
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Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.
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Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS