By Sarah Hunt, AZFB Communications Intern
These pumpkin pancakes are divine! My family loves using our extra pumpkin puree around the holiday season to make pumpkin pancakes; it just makes the pancakes more moist and flavorful in my opinion. Try them for yourself by using the recipe below!
By Adam and Joanne Gallagher of the Inspired Taste blog
Yields: 4 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice mix*
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1 cup pure pumpkin puree, see our homemade pumpkin puree recipe
- 1 large egg
- 2 tablespoons vegetable oil
- In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.
- In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.
- While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
- Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.
- When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Notes: * If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg to make 2 tablespoons of mix. For the recipe below, you will need 2 teaspoons of that mix, leaving you with just over a tablespoon for next time.
Find more delicious fall recipes on Fill Your Plate’s blog!