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Pumpkin Pancakes

It's officially fall, and time for pumkin recipes. This was made from some leftover pumpkin puree.

Ingredients:

1 cup AP flour
1 cup pumpkin 
1 egg
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon clove
1 tablespoon packed brown sugar
1 tablespoon cane syrup
1 tablespoon molasses
1 cup milk
1 tablespoon vanilla extract
1 tablespoon melted butter

 Begin by combining all the dry ingredients in a large mixing bowl. 
In a smaller bowl mix all the wet ingredients. Slowly fold the liquids into the dry. Combine until well mixed. Don't over mix or pancakes will be tough. Heat a cast iron skillet over medium low heat. These pancakes will need a slighty lower heat to keep from burning due to the addition of the puree.
Pour about a 4 to 6 inch in diameter of batter in the middle of your skillet. When the sides start to show signs of baking, carefully flip. You may or not see bubbles form like normal pancakes. Check the bottoms and when golden brown serve.

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