Pumpkin Pancakes

Pumpkin Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 8 servings

Pumpkin Pancakes

Ingredients

  • As seen on WKTV NEWSChannel 2 Friday, October 17, 2014
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 2 1/4 cups milk
  • 2 eggs
  • 6 tablespoons (3/4 stick) butter, melted
  • 1 cup 100% pure pumpkin
  • Vegetable oil, for griddle (optional)
  • Chopped pecans (optional)
  • Pure maple syrup

Instructions

  • In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together milk, eggs, butter, and pumpkin. Add to flour mixture; whisk just until combined.
  • Heat griddle to 375 degrees or set a heavy skillet over medium heat. Lightly brush griddle or skillet with vegetable oil, if necessary. Working in batches, ladle 1/4 cup batter onto griddle. Cook pancakes until tops are covered with bubbles and edges are slightly dry, 1 to 2 minutes. Turn pancakes over; cook until bottoms are golden brown, 1 to 2 minutes. Garnish with pecans, if desired. Serve with maple syrup. Makes 8 servings.

Notes

Pretty and practical dishes like these Oneida Symphony Grey plates are perfect for leisurely weekend get-togethers.

http://www.theharriedhousewife.com/breakfastbrunch/pumpkin-pancakes/

Thanks to Oneida for providing dinnerware

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