Pumpkin pancakes! Oh my goodness......so yummy! If you made these cookies that I posted a few weeks ago, then you probably didn't use your whole can of pumpkin. I usually buy the big cans, so I had lots leftover. While I could have froze the rest for using later, we saved it in the fridge and have been having pumpkin pancakes for breakfast and brinner! :) They are so yummy drizzled with some homemade maple syrup, or topped with cooked apples.
They are rich in flavor, light and fluffy, and full of fall spices! I hope you enjoy them. They are a perfect fall breakfast, brunch, or brinner!
Note: I usually half this recipe for our family. I still use one egg if I half the recipe.
2 cups all-purpose flour
¼ cup brown sugar
2 tablespoons baking powder
1 teaspoon ground allspice
1 teaspoon cloves
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
1 cup pumpkin puree
¼ cup vegetable oil
2 tablespoons apple cider vinegar
1+ cups milk
In a bowl, combine flour, brown sugar, baking powder, allspice, cloves, cinnamon, nutmeg, ginger, and salt. In a separate bowl combine pumpkin, egg, oil, vinegar, and milk (start with 1 cup, and then add a teaspoon or two at a time to thin until it’s the consistency you like for pancakes). Whisk pumpkin mixture into flour mixture just enough to combine.
Heat a lightly buttered griddle or frying pan over medium heat or slightly lower. Pour our scoop the batter onto the griddle, using about ¼ cup batter for each pancake. Brown on both sides until cooked through.
Serve with butter and maple syrup. And if you want a chocolatey twist, throw in some chocolate chips (about ½ cup).
Recipe Source: adapted from allrecipes.com by Ruth. Used several reviews to make adaptations.