Pumpkin Pancakes

Pumpkin Pancakes

From September 21, 2008:  I made these pumpkin pancakes for breakfast this morning.  Perfect for a crisp Fall morning (all of a sudden, it has gone from Summer to Fall) .  I subbed in 3/4 cups of whole wheat flour for 3/4 cup of all-purpose with good results.  I had to add a little bit more milk to thin the mixture.  I served them with maple syrup and sprinkled chopped pecans on top. I thought they were pretty tasty.  The hubby and kid thought they were just okay (they are not always happy about deviation from the norm).  Canned pumpkin is your best best to use for these pancakes (and othe pumpkin dishes, like muffins and breads).  Homemade pumpkin puree tends to be way too watery and not as flavorful as canned.

Pumpkin Pancakes

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
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg,oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt,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.


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