Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin.
Ingredients
- milk: 1.5 cups
- pumpkin puree: 1 cup
- egg: 1 piece
- vegetable oil: 2 Tbsp
- vinegar: 2 Tbsp
- all-purpose flour: 2 cups
- brown sugar: 3 Tbsp
- baking powder: 2 tsp
- baking soda: 1 tsp
- ground allspice: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- salt: 0.5 tsp
- cooking spray: 0 piece
Metric Conversion
Stages of cooking
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Stir together milk, pumpkin, egg, oil, and vinegar in a large bowl until well combined.
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Whisk together flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Add to pumpkin mixture; whisk just until combined.
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Spray a griddle or frying pan with cooking spray; heat over medium-high heat.
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Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon. Cook until small bubbles appear, about 2 minutes. Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.
