Pumpkin Pancakes

Pancakes are not my thing. I love to eat them but I'm not the best pancake maker in the world. But for some reason I make yummy pumpkin pancakes!

These pancakes are amazingly good. I guarantee if you serve them to overnight guests they'll be raving about them and begging for your recipe.

You need two bowls. In bowl #1 put 2 cups of all-purpose flour
3 Tbsp packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
Mix the dry ingredients with a spoon until blended well

In bowl #2 put 1 3/4 cup milk
3 beaten eggs
3/4 c. pumpkin puree
1/4 c. cooking oil

Whisk ingredients in bowl #2 together. Then dump contents of Bowl #1 into Bowl #2 and whisk or stir with a fork until lumpy. Don't overmix.  You want a batter with some small lumps in it.

 Bowl #1 has all the dry ingredients - flour, brown sugar, baking powder and salt

This is going into Bowl #2 - pumpkin puree and beaten eggs (plus milk & oil)

Adding the dry to the wet (Bowl #1 to Bowl #2)

Heat a skillet on the stove top with a bit of Canola oil. Drop the batter by spoon or small ladle and cook approximately 1 to 2 minutes per side. Yield 16 pancakes.

Oil your griddle or skillet and heat until bubbly
When bubbles form it's time to turn the pancakes over to the other side
A nice golden brown - these pancakes are ready to serve!

Put pancakes on a serving platter or individual plates and sprinkle with Confectioner's sugar. Serve with pure Maple Syrup (not the phony stuff!)



Comments

Celia Lewis said…
Yummy, another good recipe to keep, Lorine! We love pumpkin-anything in our family, and pancakes are always tops for a brunch. I think I'd add a big handful of walnuts semi-crushed (chopped well) into the dry bowl, and since I don't ever use milk, just substitute water. Should be good. Thanks for such a great idea!!

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