Mmmmmm….pumpkin pancakes…how do I describe them!? It’s like pumpkin pie with out the crust! With a bit a butter and maple syrup these babies are gold!
They take a bit longer to cook than regular pancakes because of the filling so be patient, you may want to cook them between low and medium, just keep and eye on them and make sure the batter is fully cooked in the middle.
I like adding a dab of butter on top of each pancake, keeps them moist, or you can spread before serving…taste even better.
Here is the recipe! Enjoy!
- 2 cups all purpose flour
- 4 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp & 1/2 of cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 3/4 cups milk
- 1 cup fresh pumpkin puree
- 1 egg
- 2 tbsp light olive oil
- 2 tbsp vinegar
In separate bowls, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt, stir into the pumpkin mixture and mix with a hand whisk just until it looks like pancake batter
Heat pan add a tsp butter or canola oil( for every 3-4 small size pancakes) to pan or pancake griddle, or if you have a good non stick pan or cast iron pan no need for it. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake on medium heat. Brown on both sides and serve hot.
These r amazing, i could go for some right now!!