I like to space my pumpkin-eating out throughout fall. I'm not the kind of person who can drink a pumpkin latte every day, then follow things up with a pumpkin muffin and pumpkin soup. But I do indulge in the occasional pumpkin pancake every other weekend or so. And these? Well, they're the best I've ever had. And I can't say I'm surprised. The recipe is compliments of a very special lady.
Succumb to a tasty pumpkin-flavored treat this morning. Whip up a batch of these (remarkably easy) Pumpkin Pancakes. Guarantee it won't be the only time you make them this fall.
Pumpkin Pancakes adapted from Martha Stewart Magazine
- 1 1/4 c. all-purpose flour
- 2 T. sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/8 tsp nutmeg
- Pinch of ground cloves
- 1 c. milk
- 1/4 c. + 2 T. canned pumpkin purée
- 2 T. melted butter
- 1 egg
1. Combine dry ingredients.
2. In a separate bowl, combine milk, pumpkin, butter, and egg.
3. Fold wet mixture into dry ingredients.
4. Pour ¼ c. batter for each pancake.
5. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes.
Image via TheCulinaryGeek/Flickr