Pumpkin Pie Pancakes
Very light, not overly spiced, and so easy. The Richards Bed and Breakfast
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup sugar
1-1/2 cups mashed, cooked pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 teaspoon vanilla extract
Instructions
In a medium-sized bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and sugar. In a large bowl, beat together the pumpkin, eggs, milk, oil, and vanilla. Add the dry ingredients and blend thoroughly. Pour ¼ cup batter on a hot greased griddle. Cook until the bottom is lightly browned and bubbles form. Turn and finish cooking on other side. Serve with hot syrup.
Yield:
Serves 8.
Preparation Method
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Very good. Must let the
Very good. Must let the pancakes set up before flipping. Another minute makes all the difference. May try these again with chopped pecans in the batter.
Mmmmmmmmm...This recipe
Mmmmmmmmm...This recipe sounds delicious! I can't wait to try it out with the abundance of fresh pumpkins available right now!!