Pumpkin Pancakes
Add fall flavor – and vitamin A – to breakfast with these simple pumpkin pancakes, which are made perfect when paired with pure maple syrup.
Makes: Serves 6 (makes 12-18 pancakes, with 2-3 pancakes per person)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Charlyn Fargo
Featured In:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Charlyn Fargo
Featured In:
Ingredients
- 3 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- Maple syrup, if desired
Instructions
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
- Add dry mixture to the pumpkin mixture, stirring just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides, flipping first side when bubbles form, and serve hot.
Tips & Notes
These pancakes are perfect with butter and maple syrup, but another variation to sweeten this fall breakfast treat is to add chocolate chips to the batter just before pouring into the cast iron skillet.
Find More Recipes
www.FarmFlavor.com
3 Comments
Join the discussion and tell us your opinion.
Can these be made with almond flour so they would be gluten free?
Hi Mary,
We haven’t tested this recipe with almond flour but that should work! Let us know how it comes out if you try it. 🙂
Thanks!
This recipe has way too much milk. I had to thicken it with almost an extra cup of flour to make it work. By then lost some of the pumpkin flavor.