More Great Recipes: Pancake

Pumpkin Pancakes

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Member since 2009

Serves 6 | Prep Time | Cook Time



2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter for the pan

In a large bowl, combine dry ingredients. Add milk, egg, pumpkin puree and apple cider vinegar and whisk just until smooth and incorporated. Heat griddle over medium high heat and melt a little butter to grease the pan. Scoop batter (1/4 cup per pancake) onto hot griddle and cook until bubbles appear on the pancake's surface. Gently flip pancake until the other side is lightly browned. Serve hot, with real maple syrup.

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These pumpkin pancakes are very moist and delicious. They taste like pumpkin pie! The batter is extra thick, so after pouring your pancake batter onto the griddle, you may be inclined to gently spread it outward in circular motions with the back of a spoon.

My daughter demanded pumpkin pancakes for dinner, and I had no premade mix, so we did these and she ate a good 4 of them. I froze at least 15 for later meals. We give these 2 thumbs up for sure!!!

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