These pumpkin pancakes were fluffy and delicious. I ate them for a couple of days because the recipe made quite a bit of batter. They are good with jam, with peanut butter and syrup, and of course, with butter and syrup.
Pumpkin Pancakes:
2 Cups Flour
2 Tbsp brown sugar, packed-break it up before mixing it in flour
1 Tbsp baking powder
1 1/4tsp pumpkin pie spice
1 tsp salt
1/2 cup nuts, chopped (optional)-I don't use
1/2 cup pumpkin-fresh or canned
1 large egg
2 Tbsp vegetable oil
1 cup milk
Mix wet ingredients first then mix in dry ingredients. At this point the batter will be very thick, I use
2 Tbsp brown sugar, packed-break it up before mixing it in flour
1 Tbsp baking powder
1 1/4tsp pumpkin pie spice
1 tsp salt
1/2 cup nuts, chopped (optional)-I don't use
1/2 cup pumpkin-fresh or canned
1 large egg
2 Tbsp vegetable oil
1 cup milk
Mix wet ingredients first then mix in dry ingredients. At this point the batter will be very thick, I use
more milk to thin it to desired thickness. Then cook like normal pancake.
Thanks for the recipe, Erin!
They look delicious, yummy
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