Per a few requests, I have decided to pop a few pumpkin recipes in throughout the coming weeks. I have some delicious recipes that we have made several times that are just heavenly. This pumpkin pancake recipe I found last year and have made several times. The kids just love it and it just screams cool, brisk morning. The house smells awesome too!
Pumpkin Pancake Recipe
2 c. all-purpose flour
2 Tbs. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 tsp. salt
1 can evaporated milk
1/2 c. canned pumpkin
2 eggs
2 Tbs. vegetable oil
In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, evaporated milk, pumpkin, oil and vanilla extract. Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray. When bubbles begin to form, flip the pancake over. Cook until golden. So delicious!! You can serve with syrup, but we usually serve with whipped cream that has been seasoned a little with pumpkin pie spice.
These look amazing! I adore pumpkin pancakes, though my versions are usually highly improvised and tend to vary pretty wildly based on what I have on hand (I usually make them when I’ve opened a can of pumpkin puree for something else and need to use the leftovers). Pumpkin is such a great ingredient, healthy, flavorful, an able to be subbed into some baked goods in place of fat or oil (you know, more or less). I think I’m going to have to give your recipe a try and think seriously about buckling down and committing to a fixed recipe for pumpkin pancakes, it would save me a lot of time I now spend scratching my head and trying to figure out what I did last time.