Pumpkin Spice Pancakes

I am really into pumpkin lately – and it is really no surprise – since it is seasonal right now and so yummy.  I’ve had my eye on these pancakes for awhile now – and they are perfect with a pumpkin spice latte on a cool Fall morning.  It is also the perfect way to use up some leftover pumpkin from any other treats you may have made recently.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 Tbsp. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash of ground ginger
• Dash of ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 Tbsp. vegetable oil or melted butter

Directions

1. In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a whisk to combine. 

2. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. 

3. Add the wet ingredients to the dry ingredients and whisk together just until combine. 

4. Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Annie’s Eats who adapted from Joy the Baker, originally from Martha Stewart

Printer-friendly version