Tuesday, September 8, 2009

Pumpkin Pancakes

Pumpkin Pancakes (modified from All Recipes)

  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups milk (I used water. Add more if you like thinner pancakes)
  • 1 cup pumpkin puree (I used a heaping cup)
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar

  • In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.
  • Heat a lightly oiled griddle 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.
These turned out so yummy! I usually freeze the leftovers.

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1 comment:

SnoWhite said...

Gosh -- it's too bad my hubby is allergic to pumpkin. I might have to try these using sweet potato instead. (or, just wait until he goes out of town!)