Pumpkin Pancakes PT40M https://img3.recipesrun.com/201907/2019/1031/ee/9/723213/300x200x50.jpg 6 servings Ingredients: Add all ingredients to list 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon baking soda 2 teaspoons baking powder 3 tablespoons brown sugar 2 cups all-purpose flour 2 tablespoons vinegar 2 tbsp. vegetable oil 1 egg 1 cup pumpkin puree 1 1/2 cups milk

Pumpkin Pancakes

By Ellie

6 Person
40 Minutes
0 Calories
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin. Ginger, cinnamon, and allspice give this pumpkin pancake recipe just a hint of sweetness, making it the perfect fall breakfast.

Ingredients

  • Add all ingredients to list

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 3 tablespoons brown sugar

  • 2 cups all-purpose flour

  • 2 tablespoons vinegar

  • 2 tbsp. vegetable oil

  • 1 egg

  • 1 cup pumpkin puree

  • 1 1/2 cups milk

Method

  • 01
    In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • 02
    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.

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Pumpkin Pancakes

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin. Ginger, cinnamon, and allspice give this pumpkin pancake recipe just a hint of sweetness, making it the perfect fall breakfast.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 20 Mins
  • Cook Time 20 Mins
  • Total Time 40 Mins
02 Ingredients
Add all ingredients to list
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons brown sugar
2 cups all-purpose flour
2 tablespoons vinegar
2 tbsp. vegetable oil
1 egg
1 cup pumpkin puree
1 1/2 cups milk
03 Method
Step 1
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Step 2
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.
04 Author
Ellie Ellie
1078 Recipes
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