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fall's pumpkin pancakes

38 Pinches
smonfils avatar
worcester, MA
Updated on Sep 23, 2014

I came up w/ these, cause I love pancakes and I love pumpkin at this time of year. I just happened to have some canned pumpkin and fooled around w/ a recipe until I got it tasting just right. They are scrumptious and filling. Great for a chilly morning breakfast!

prep time 20 Min
cook time 10 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 2 cups flour
  • 2 tablespoons light brown sugar
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 can pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 large egg
  • 1 cup milk
  • 1/2 cup milk
  • 2 tablespoons oil, i used canola/veg mix
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon canola oil

How To Make fall's pumpkin pancakes

  • Step 1
    In lg bowl, whisk together flour, brown sugar, sugar, baking powder, baking soda and salt. In another lg bowl, beat pumpkin, cinnamon, ginger, allspice, egg, milk, and 2 tbsp oil, lemon juice and lemon zest.
  • Step 2
    Mix flour mix into pumpkin mix until just blended. pour 1 tsp oil into lg skillet. Place skillet over medium heat. Pour 1/4 cup batter into skillet. Cook until bubbly then flip over and cook until the other side is light golden brown. Repeat w/ remaining batter.
  • Step 3
    Serve w/ butter and maple syrup, or butter and sprinkled w/ powdered sugar.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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