Pumpkin Cinnamon Pancakes
I love autumn and Halloween, so I’m sorry but I’m not sorry for the ridiculous amount of pumpkin, fall themed recipes, crafts, and ideas I’ll be posting over the next few months! What better way to start it off then with these delicious pumpkin pancakes!
1 ¼ cup all-purpose flour
2 Tbs brown sugar
2 tsp baking powder
¼ tsp ground sea salt
2 tsp cinnamon
½ tsp pumpkin pie spice
¼ tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 cup skim milk
½ cup pureed pumpkin
2 Tbs melted butter or margarine
1 large egg
In a large mixing bowl, whisk flour, brown sugar, baking powder, salt, and spices.
In a separate bowl or liquid measuring cup, combine milk, pureed pumpkin, egg, and melted butter. Whisk until all ingredients are blended.
Pour milk and pumpkin mixture into dry ingredients and stir until most of the lumps are gone.
Grease a large skillet or griddle and heat on a medium setting.
Side note: When I cook bacon I save the grease in a bowl and keep it in the freezer to cook with later. I know it’s not the healthiest but my goodness! Such good flavor when making eggs or pancakes!
Once skillet is hot, pour out a ½ cup of batter (makes 6 large pancakes) and cook pancakes for 2-3 minutes on each side. The trick is to look for the air bubbles when it starts to set up on top, which is usually the perfect time to flip!
You can place your already cooked pancakes on a plate in the microwave or in the oven to keep warm. Turn your oven to 200 degrees and put them in a baking dish on the bottom rack.
Serve with butter and powdered sugar or syrup. I sprinkled extra cinnamon on ours and served with fresh fruit! Enjoy!