Pancakes, Pumpkin Pancakes
THE cozy fall breakie. Fluffy, Moist, indescribagle with butter and real maple syrup.
Equipment
- Blender Bullet Blender
- Girddle
Ingredients
- 250 g AP Flour ~ 2 cups
- 2 tsp Baking Powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 2 tsp Pumpkin Spice
- 285 g Pumpkin Puree ~ 1 1/4 cup Canned, Fresh
- 67 g Raw Sugar ~1/3 cup
- 1 ea Egg, Jumbo
- 45 ml Neutral Oil ~ 3tbsp
- 360 ml Milk Whole, ~1 1/2 cups
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set Aside
- Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick and a few lumps are fine.
- Heat a griddle or large flat skillet over medium heat. Coat generously with butter or nonstick cooking spray.
- Drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2–3 minutes.
- Flip and cook the other side until cooked through, about 1–2 more minutes.
- Lube and repeat with the remaining batter
- Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked.
- Serve pancakes immediately with toppings of choice like butter and pure maple syrup.
Notes
Simple, tasty, and filling.
One can adulterate this with chocolate chips, but I'd rather toast pecans and sprinkle them over as a garnish.
Nutrition
Calories: 440kcalCarbohydrates: 60gProtein: 9gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 12mgSodium: 1066mgPotassium: 582mgFiber: 5gSugar: 26gVitamin A: 11246IUVitamin C: 3mgCalcium: 330mgIron: 4mg
Tried this recipe?Let us know how it was!