So here I am again, on my pumpkin kick. I came across this Pumpkin Spice Pancakes Recipe on Pinterest.It had a pretty picture, pumpkin in the description and ingredients I had in the pantry. No way was I not going to re-pin this! (You would be crazy not to)
Usually on Saturdays we have a big family breakfast. This recipe was worthy of being recreated for that. We had this yesterday and it was a big hit! They were delicious!
Even lil man who is in that picky stage, loved them.
You definitely have to make these. I’m printing this recipe and keeping it in my ever-growing recipes I LOVE binder. I’m thinking about making another batch, just so we can freeze them & have them on hand for during the week breakfasts.
Pumpkin Spice Pancakes
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter
1. In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
2. Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.
Source: adapted from Joy the Baker, originally from Martha Stewart