Pumpkin Pancakes

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Breakfast

1 reviews

Pumpkin Pancakes

Prep 20 m

Cook 20 m

Ready In 40 m

6 Servings

278 Calories

Description

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

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Ingredients

  1. 1 1/2 cups milk

  2. 1 cup pumpkin puree

  3. 1 egg

  4. 2 tablespoons vegetable oil

  5. 2 tablespoons vinegar

  6. 2 cups all-purpose flour

  7. 3 tablespoons brown sugar

  8. 2 teaspoons baking powder

  9. 1 teaspoon baking soda

  10. 1 teaspoon ground allspice

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon ground ginger

  13. 1/2 teaspoon salt

Direction

  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.

  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.

Most helpful positive review

mujeeb muneer hameedh

Tasty

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