Pumpkin Pancakes
Recipe By: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the pancakes
  • 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
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1½ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegarMaple Butter
  • ¾ cup unsalted butter
  • 1 cup sugar
  • ¼ cup water
  • 3-4 tablespoons pumpkin puree
  • 1-2 tablespoons maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
Preparation Instructions
  1. For the pancakes
  2. In a mixing bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  3. In another bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and remove to a plate or I like to put them in one of those things they use for keeping tortillas warm – works great! Thanks to my awesome sister-in-law, Andrea, for that idea!
  5. Serve hot with maple syrup or I used my Maple Butter from my pumpkin crepe recipe.For the maple butter
  6. Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/pumpkin-pancakes/