Pumpkin Pancakes for the Burnett kids

These barely sweetened fluffy pancakes feature ginger, cinnamon, and allspice to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.
Pumpkin Pancakes for the Burnett kids
Pumpkin Pancakes for the Burnett kids

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1.5

    cups milk

  • 1

    cup pumpkin puree

  • 1

    egg

  • 2

    tablespoons vegetable oil

  • 2

    tablespoons vinegar

  • 2

    cups all-purpose flour

  • 3

    tablespoons brown sugar

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground allspice

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpking mixture just enough to combine. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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