- 6
Ingredients
- 1 1/2 cups 1% or skim milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons canola oil
- 2 Tablespoons white vinegar
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Preparation
Step 1
In a bowl, mix together the milk, pumpkin, egg, oil, vinegar, and vanilla. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Batter should be thick but smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Using a 1-ounce cookie scoop or similar-sized spoon or cup, scoop batter onto the griddle, spreading out gently with the back of your scoop or spoon so the pancake is about 4 inches in diameter. Brown on both sides and serve hot.
TIP: To keep finished pancakes warm while the rest of the batch is still cooking, I put my oven on the lowest heat setting (usually 170º-200º depending on your oven) and place the pancakes on a cookie sheet or oven-safe plate in the oven until I’m done cooking.