Pumpkin Pancakes

With fall in the air, two things come to mind—pumpkin and carbohydrates! Comfort food is craved more during the cooler months than during the warm months and this recipe will satisfy the pickiest of eaters. It’s simple to make but the flavors are out of this world. If you’re looking for a sophisticated pancake recipe, look no further.

For this recipe you’ll need:

4 eggs

1-cup whole milk or half-and-half

2 Tablespoons melted butter

1 pinch salt

¼ cup granulated sugar

1-Cup all purpose flour

2 teaspoons baking powder

1 cup pumpkin puree

¼ teaspoon freshly grated nutmeg

1/8-teaspoon cinnamon

Cooking spray or butter to grease the pan

To make this delicious recipe:

In a large bowl, combine the eggs, milk (or half-and-half), melted butter, salt, sugar, flour, baking powder, pumpkin puree, nutmeg, and cinnamon. Beat with a mixer until smooth. You can also place the ingredients in a blender for super easy preparation. Let the mixture stand for at least 15 minutes to allow it to combine and thicken slightly.

Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) to medium-heat. Spoon 2 to 4 tablespoons batter for each pancake — the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.

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