When it comes to breakfast, pancakes are the first thing that pop into my head. My family loves getting together for a big breakfast with all kinds of delicious goodies, but usually a pancake breakfast is on its own…well, with bacon, of course. Oh yeah, and homemade syrup as well.
With that being said, what better way to celebrate the fall and holidays with some pumpkin pancakes? My thoughts exactly. And here they are…thick, fluffy and absolutely delicious! If you have leftovers, wrap separately and store in freezer. Reheat in microwave 45 seconds for one pancake, 60 seconds for two. This batch makes about 15 pancakes!
Pumpkin Pancakes Recipe:
1 3/4 cups milk
1 cup pumpkin puree
1 egg
1 teaspoon vanilla
2 tablespoons butter, melted
2 tablespoons vinegar
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Puree the milk, pumpkin, egg, butter, and vinegar to a smooth consistency (you can use a blender or food processor). In a bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together. Add pumpkin mixture and whisk just until combined. Spoon 1/4 cup mixture over hot griddle, brown on both sides and serve hot with maple syrup.
