Pumpkin Pancakes


I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.

Pumpkin Pancakes (adapted from Genius Kitchen)

makes about 18 4″ pancakes

2 1/2 cups flour

1/4 cup sugar

4 tsp. baking powder

1 tsp. cinnamon

1 tsp. ground ginger

1/8 tsp. ground cloves

1 tsp. salt

1/4 cup melted butter

3/4 cup pumpkin puree

2 eggs

2 cups milk

1. In a bowl, combine dry ingredients thoroughly.

2. In another bowl (I like to use a glass measuring cup to make it easier to measure out the milk), combine butter, pumpkin, eggs, and milk. I find that you can melt the butter in the measuring cup, then add pumpkin to cool it down before beating in the eggs, then add milk at the end to incorporate things most efficiently.


3. Mix wet and dry ingredients until smooth. Fry pancakes in a non-stick pan until golden on both sides.


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