Breakfast never tasted so sweet. This fluffy, fall-flavored pancake is perfect for a lazy weekend morning. There’s nothing better than a cozy, fall day complete with sleeping in and cooking a delectable breakfast (or brunch). This recipe for pumpkin pancakes is simple, quick and tasty. Now turn on some football, curl up under a plush, plaid blanket and enjoy :)
Ingredients
- 1 1/2 cups milk (I used non-fat)
- 1 cup pumpkin purée
- 1 egg
- 2 Tbsp. canola oil
- 2 Tbsp. vinegar
- 2 cups flour
- 3 Tbsp. light brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. pumpkin pie spice
- 1/2 tsp. salt
How-to:
- In a large bowl, mix together milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt. Stir dry ingredients into pumpkin mixture just until combined. If it’s really lumpy, try lightly stirring with a whisk.
- Spray a griddle or frying pan with cooking spray and heat to 250-300F. Pour spoonful of batter onto griddle. When the batter starts to bubble and the bottom is lightly browned, flip to cook the other side. Once cooked all the way through, take off griddle or frying pan and serve with butter and maple syrup. Makes about four generous servings.
