Spiced Pumpkin Pancakes

Janis McRae

By
@JanisinLA

We love to make these on Mardi Grs mornings before the parades begin. A large group of us meet at a different house each year. Our menu consists of these for breakfast, chicken salad, dips, cheese balls, shrimp po' boys, broccoli salad, among other goodies, for lunch. King Cakes make up the dessert!


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Comments:

Method:

Griddle

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a nice change of pace from your standard pancakes! These had a nice pumpkin flavor without it being too overwhelming. I even tasted them without butter or syrup and they were fantastic.

Ingredients

2 c
flour
2 Tbsp
sugar
2 tsp
baking powder
1 tsp
baking soda
1 3/4 c
milk
1 c
canned pumpkin
2
eggs
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
salt
2 Tbsp
oil

Directions Step-By-Step

1
In a medium bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2
In a large bowl, beat mik, pumpkin, eggs and oil to blend.
3
Add flour mixture and stir until moistened.
4
On electric frying pan at medium high temperature, pour batter in small amount at least 1" apart. Turn after bubbles form and brown.
Serve with butter and warm maple syrup.

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Hashtag: #pumpkin