Pumpkin Pancakes
A crowd-pleasing breakfast that is full of flavor.
Ingredients
- 2 cups flour
- 3 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- pinch of salt
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 4 Tbsp vegetable oil
- 1½ cup milk
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl whisk together until well combined, the sugars, puree, eggs, vanilla extract, oil, and milk.
- Using a rubber spatula, fold the dry ingredients into the wet ones. The batter should be lumpy, do not over mix to make it smooth.
- Let the batter rest for 5 minutes.
- While the batter rest, preheat the griddle or a nonstick pan over medium heat. Use cooking spray or butter to coat.
- Pour 2 heaping tablespoons of batter for each pancake spreading into a circle. Cook until the sides are firm and holes are visible in the batter, about 2 minutes. Flip and cook for about 2 minutes more.
- Serve with butter and maple syrup, if desired.