We all love fall and going out for pumpkin pancakes. Since we didn't have enough time this morning before general conference, I looked up some recipes and chose this one. It is delicious, a keeper and hopefully an October conference tradition!
Pumpkin 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
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. (Spread scoop of batter out into bigger pancake so not so thick. Don't add extra milk or it will dilute pumpkin flavor.)
From Allrecipes.com
5 comments:
These are very good pancakes! They rival Mimi's pumpkin pancakes. Thank you Jocelyn for the inspiration via twitter.
I have never had pumpkin pancakes before. I tried out this recipe this morning, however no one wanted to eat breakfast. :(
After I sat down to eat my pumpkin pancakes by myself, I ended up being surrounded by all-of-the-sudden-hungry family members. I ended up having to get a new plate because they ate everything on my plate!! These were good!
I made these this morning. They are SO GOOD. I would even venture to say that they are better than the Orignial Pancake House pancakes. And that's saying something because OPH is delicious!
We increase the brown sugar to 6 tablespoons and add a teaspoon of vanilla. Using a one lb, 13 oz (#2 1/2) can of pumpkin, we triple the recipe. For 15 oz can, 1.5 times recipe.
Okay to combine all in mixer, starting from bottom, going up.
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