Pumpkin Pancakes
Calling all pumpkin lovers! Breakfast (or brunch!) is the perfect time to celebrate fall's favorite flavor with these yummy Pumpkin Pancakes!
Ingredients
- 1 1/2 Cups Milk
- 1 Cup Canned Pumpkin
- 2 Tbsp Vegetable Oil
- 2 Tbsp White Vinegar
- 1 tsp Vanilla Extract
- 1 Egg
- 2 Cups All-Purpose Flour
- 1/4 Cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Salt
Instructions
- In a large bowl, whisk together the wet ingredients (milk, pumpkin, vegetable oil, vinegar, vanilla, and egg) until smooth.
- In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt). Stir in the brown sugar.
- Add the flour mixture to the pumpkin mixture, stirring until the ingredients are just combined.
- Heat a small amount of oil (I use a spray of Pam) in a gridle or large skillet over medium-low heat. Use 1/4 measuring cup to scoop pancake batter on to the griddle/skillet. Cook until the surface becomes bubbly, then carefully flip. Cook on other side for a minute or two.
- Serve topped with maple syrup, butter or cinnamon butter, chopped nuts (such as pecans), and/or whipped cream.