Saturday, October 25, 2014

Homemade Pumpkin Spice Pancakes


I had some more pumpkin purée to use before it went bad so I decided to make some pumpkin spice pancakes for breakfast this morning. Served with butter and hickory syrup, they were fluffy and delicious, the perfect fall morning treat. 

Pumpkin Spice Pancakes
1 1/2 cups milk
1 cup pumpkin purée
1 egg
2 tablespoons canola oil
2 tablespoons white vinegar
3 tablespoons brown sugar
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt

1. Preheat two large fry pans on medium heat. Measure all wet ingredients in a mixing cup and mix well. 

2.  Measure all dry ingredients into a medium mixing bowl and combine. Pour wet ingredients into dry ingredients and mix until just combined. 

3. Add one tablespoon of butter to each fry pan and melt. Using a measuring cup, ladle approximately 1/4 cup pancake mix onto pan. Cook 4-5 pancakes per pan, waiting to flip until a few bubbles rise to the top of the pancake (these pankcakes fill not form as many bubbles as normal pancakes would, be careful not to burn them).


These pancakes are just about ready to flip


Keep cooked pancakes warm either on a tray in the oven set to warm, or on a plate in the closed microwave. 

6. Serve warm with butter and syrup or any other fall toppings you may like. 

Enjoy!!

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P.S. These also freeze great. Just seperate pancakes by a small piece of wax paper and stick into a sealable plastics bag. When ready to eat just remove however many pancakes you'd like and reheat.