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Pumpkin Pancakes


1-1/2 C Milk
1 C Canned Pumpkin, about 8.5 oz
1 Egg
2 T Vegetable Oil
2 T Vinegar
2 C Flour
3 T Brown Sugar
2 t Baking Powder
1 t Baking Soda
1 t Allspice
1 t Cinnamon
1/2 t Ginger
1 t Salt

In a large bowl, combine the milk, pumpkin, egg, vegetable oil, and vinegar. Mix well. In another bowl, whisk together remaining ingredients. Add dry ingredients to wet ingredients and mix until just combined.

Heat a sprayed pan over medium heat. Laddle 1/4 C of batter in for each pancake. Cook until golden brown on both sides.

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