Light and Fluffy Pumpkin Pancakes

By cortanez

"These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine"

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch clove
• 1 cup 1% low-fat milk (can be any kind)
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg

Details

Servings 4
Preparation time 10mins
Cooking time 16mins
Adapted from geniuskitchen.com

Preparation

Step 1

Whisk flour, sugar, baking powder, spices and salt in a bowl.

In a separate bowl whisk together milk, pumpkin, melted butter, and egg.

Fold mixture into dry ingredients. Let mixture rest for a few minutes.

Heat griddle to 375 degrees. Spray with cooking spray. Pour in 1/4 cup batter for each pancake.

Cook pancakes about 3 minutes per side. Serve with butter and syrup.

Makes about 9 4-inch pancakes.

NOTE: Recipe is good but still tastes a bit doughy. Look at other recipes to see the pumpkin to flour ratio.