Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin.
Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 large 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
- ½ teaspoon ground ginger
- ½ teaspoon salt
- cooking spray
Instruction
- Gather all ingredients.
- Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
- Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.
- Spray a griddle or frying pan with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.
- Cook until small bubbles appear, about 2 minutes.
- Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.
- Serve hot and enjoy!
