Pumpkin Pancakes 3 - best

By devogirl

One of the best recipes, ever.

"These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."

Ingredients

• 2 1/4 cups milk
• 1 1/2 cups pumpkin puree
• 2 eggs
• 3 Tbsp vegetable oil
• 3 Tbsp vinegar
• 3 cups all-purpose flour
• 1/4 cup and 1 teaspoon brown sugar
• 1 Tbsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground allspice
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 3/4 tsp salt

Preparation

Step 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 pumpkin mixture just enough to combine.

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.