For a great start on a frosty fall morning, try this Pumpkin Pancake Recipe. A tasty seasonal twist to the usual flapjacks, these pumpkin pancakes have all the flavor of autumn and go well with just a sprinkling of cinnamon and sugar.
- 2 cups all-purpose flour
- 2 Tbsp brown sugar
- 1 Tbsp baking powder
- 1 1/4 tsp pumpkin pie spice
- 1 tsp salt
- 1 3/4 cups milk
- 1/2 cup pumpkin puree
- 1 lg. egg
- 2 Tbsp canola oil
Combine flour, brown sugar and baking powder in a mixing bowl.
Sprinkle in pumpkin spice and salt. Toss well to completely combine.
In a separate bowl, mix together milk, egg, pumpkin puree and canola oil. Use a rubber spatula to stir everything until combined well.
Add the puree blend to the flour while stirring. Continue to mix until completely moistened through. Batter will be lumpy, so do not over mix.
Heat a little bit of canola oil in a frying pan and pour in 1/4 cup of batter.
Cook about 2 minutes, or when bubbles start to appear on the edge.
Flip and cook until golden brown.
Continue until batter is used up.