Pumpkin Pancakes PT40M https://img3.recipesrun.com/201907/2019/1031/ee/9/723213/300x200x90.jpg These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin. Ginger, cinnamon, and allspice give this pumpkin pancake recipe just a hint of sweetness, making it the perfect fall breakfast. 6 servings Ingredients: Add all ingredients to list 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon baking soda 2 teaspoons baking powder 3 tablespoons brown sugar 2 cups all-purpose flour 2 tablespoons vinegar 2 tbsp. vegetable oil 1 egg 1 cup pumpkin puree 1 1/2 cups milk

Pumpkin Pancakes

3.7

( By Ellie )

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin. Ginger, cinnamon, and allspice give this pumpkin pancake recipe just a hint of sweetness, making it the perfect fall breakfast.

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

- Add all ingredients to list
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 tablespoons brown sugar
- 2 cups all-purpose flour
- 2 tablespoons vinegar
- 2 tbsp. vegetable oil
- 1 egg
- 1 cup pumpkin puree
- 1 1/2 cups milk

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03 Method

Step 1

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Step 2

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.

04 Author

Ellie

1078 Recipes

Pumpkin Pancakes

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