November 12, 2012

Pumpkin Pancakes

  • Yum! Perfect for this time of year. Make a double batch and freeze leftovers once cool. To reheat, thaw overnight in fridge, then heat on a baking sheet for 5 minutes at 350.
  • Serve with butter and syrup or try beating on high 1 c. of heavy whipping cream mixed with 3 tbsp sugar, 1/4 tsp vanilla, and 1 tsp cinnamon or pumpkin pie spice. Beat until stiff peaks form and it has the consistency of whipped cream (about 2-4 minutes).
  • Recipe modified from
  • 1 1/2 c. milk
  • 1 tsp vanilla

  1. In a large bowl, mix together the milk, pumpkin, egg, oil, vanilla and vinegar.
  2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Mix dry ingredients into the pumpkin mixture until just combined.
  3. Heat a lightly oiled griddle, electric skillet (my personal favorite for cooking pancakes!) or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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