Hello, lover.
These were wonderfully delicious. No one else in my household is a huge pumpkin fan, but C did try one. They were a fairly dense pancake and I think are the perfect autumn breakfast.
Pumpkin Spice Pancakes
courtesy of Annie's Eats
Ingredients
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
Directions:
-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 will be lumpy which is a-okay. I think I over-mixed a tad which is why mine were so dense.
-Preheat the oven to 200° F. Have a dish ready for the pancakes as they come off the griddle/skillet to go into the oven to keep toasty.
- 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.
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