Pumpkin Pancakes

Dad was out of town so we had breakfast for dinner last night.

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
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar.

In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.

Stir the dry mixture into the pumpkin mixture just enough to combine.

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.

We had these with scrambled eggs. I also made some Buttermilk Syrup to go with them.

What did the family think? They loved it!

from allrecipes.com


Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

2 Responses to Pumpkin Pancakes

  1. That’s the same recipe I use, I think. One word of caution, make the pancakes kind of small to make sure they cook all the way through.

  2. Nina

    I am notorious for burning pancakes so that’s never been a problem for me. 🙂

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