Pumpkin Pancakes
Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.
Ingredients
1 | each |
eggs
|
|
1 | cup |
milk
|
|
½ | cup |
pumpkin
cooked |
|
¾ | cup |
unbleached all-purpose flour
|
|
¾ | cup |
whole-wheat flour
|
|
2 | teaspoons |
baking powder
|
|
1 | tablespoon |
sugar
|
|
¼ | teaspoon |
cinnamon
ground |
* |
⅛ | teaspoon |
nutmeg
ground |
* |
⅛ | teaspoon |
ginger
ground |
* |
2 | tablespoons |
vegetable oil
|
Directions
Combine all the ingredients in a mixing bowl and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled.
Flip the pancakes over when bubbles break around the edges.
Nutrition Facts
Serving Size 106g (3.7 oz)
lynn in ma
I use light brown sugar instead of white and add a few chopped walnuts to the batter.
over 11 years agoheidi
I used flax in place of egg and substituted rye flour and rice flour, added some xanthan gum, used vanilla almond milk, and it turned out!! :) a bit thick and chewier than the picture, but good to me!!
about 11 years ago