PUMPKIN PANCAKES

By JanV

Great for a fall morning! Good way to use leftover canned pumpkin, too.

Ingredients

• 1 1/4 cup all-purpose flou
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• pinch ground cloves
• 1 egg
• 6 Tbsp. pumpkin puree
• 2 Tbsp. melted butter
• 1 cup milk

Details

Servings 4

Preparation

Step 1

Mix dry ingredients & spices. Mix egg, pumpkin puree, melted butter and milk; fold into dry ingredients. Heat butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side or until done and lightly browned. Serve with butter and syrup.