Pumpkin Spice Pancakes
Yield
4 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
self-rising flour
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
canned pumpkin purée
|
|
| ⅓ | cup |
butter, unsalted
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
self-rising flour
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
canned pumpkin purée
|
|
| 79 | ml |
butter, unsalted
melted |
|
Directions
Heat skillet to 375℉ (190℃).
Grease lightly with oil.
In medium bowl, combine all ingredients; stir just until all ingredients are moistened.
For each pancake, pour ¼ cup batter into hot skillet.
Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on surface.
Continue to cook another minute or until golden brown.
Serve with syrup.
