I *LOVE* pancakes.
There I said it….I could eat them all.the.time.
I love them on the weekend and sometimes I even tell my family,
we’re having “BRINNER”, just so I can make pancakes.
These
Pumpkin Spice Pancakes
are my favorite pancake to make in the fall. The batter comes out with a wheaty taste and then the pumpkin makes me think of Halloween and fall weather.
These are sure to put a big smile on your face, especially as the weather gets cooler.
You will need:
2 ½ cups all purpose flour
¼ cup packed light brown sugar
1 Tbsp + 1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp salt
2 cups milk
2/3 cup unsweetened pumpkin puree
4 Tbsp (1/2 stick) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
Butter
To Make:
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice & salt.
In a separate bowl, whisk together the milk, pumpkin, butter, eggs, and vanilla.
Add dry ingredients and stir until just combined.
Preheat a large skillet or griddle over medium heat.
Spray with nonstick spray and use ice cream scoop or ½ cup measuring cup to add the batter to the center of the skillet.
Spread the batter into a nice circle and reduce heat to med-low and let cook until bubbles begin to appear.
Flip pancake and cook other side until golden, 2-3 minutes.
Repeat with remaining batter.
Serve with butter and syrup.
Pumpkin Spice Pancakes
2015-02-19 09:14:09
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Ingredients
- 2 ½ cups all purpose flour
- ¼ cup packed light brown sugar
- 1 Tbsp + 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
- 2 cups milk
- 2/3 cup unsweetened pumpkin puree
- 4 Tbsp (1/2 stick) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Butter
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice & salt.
- In a separate bowl, whisk together the milk, pumpkin, butter, eggs, and vanilla.
- Add dry ingredients and stir until just combined.
- Preheat a large skillet or griddle over medium heat.
- Spray with nonstick spray and use ice cream scoop or ½ cup measuring cup to add the batter to the center of the skillet.
- Spread the batter into a nice circle and reduce heat to med-low and let cook until bubbles begin to appear.
- Flip pancake and cook other side until golden, 2-3 minutes.
- Repeat with remaining batter. Serve with butter and syrup.
Adapted from Recipe Girl by Lori Lange
Adapted from Recipe Girl by Lori Lange
Everyday Adventures https://www.everydayadventures.com/
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