Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Pumpkin pancakes, barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavor.
Author:
Serves: 6
Ingredients
  • 1½ cup Milk
  • 1 cup Pumpkin puree
  • 1 Egg
  • 2 tablespoon Vegetable oil
  • 2 tablespoon Vinegar
  • 2 cup All-purpose Flour
  • 3 tablespoon Brown Sugar
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Allspice
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ginger
  • ½ teaspoon Salt
Instructions
  1. In a bowl or food processor, mix together the milk, pumpkin, egg, oil, and vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir just enough to combine and mix well.
  2. 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 serve hot with maple syrup.
  3. Roasted pecans blend well with the pumpkin and spice flavoring. To roast pecans, start with 1 teaspoon of butter in a medium-high skillet. Add pecans stirring regularly until they start to brown. Sprinkle 1 teaspoon of sugar over the mixture and continue to stir. Remove from heat and cool.
Notes
(1)  Over processing or over-stirring will cause your pancakes to be tough.  Stir just until the ingredients are well-mixed.

(2)  The original recipe from Allrecipes.com called for twice as much allspice, cinnamon, and ginger.  I decreased those by half and the flavor was great.  You may want to add more to suit your taste.
Recipe by Pray Cook Blog at https://praycookblog.com/name-3-things-you-are-thankful-for/