Let's Have Brunch - Light and Fluffy Pumpkin Pancakes

We recently saw an ad on TV for seasonal pancakes. They mentioned a pumpkin spice pancake and he wanted to travel an hour to go try them. Of course I told him that I could make these at home which would be much nicer than travelling for them. Plus they would certainly be much better.  I was fortunate to find a recipe from Hope's in the Kitchen which she shared from Martha Stewart Living. These easy, flavorful and colorful pancakes will be a favorite in this house for years to come. I doubled the batch so I was able to freeze some for a 2nd breakfast. If your family and friends like pumpkin then these will be a winner!

Light and Fluffy Pumpkin Pancakes

1-1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup milk (can be any kind - whole, low-fat or 1%))
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.

2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.

3. Fold mixture into dry ingredients.

4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.

5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.




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