Fall Breakfasts (Print Version)
Ingredients:
01 -
2 cups all-purpose flour.
02 -
3 Tablespoons brown sugar.
03 -
2 teaspoons baking powder.
04 -
1 teaspoon baking soda.
05 -
2 teaspoons pumpkin pie spice.
06 -
½ teaspoon ground cinnamon.
07 -
½ teaspoon salt.
08 -
1 ½ cups milk.
09 -
1 cup pumpkin puree.
10 -
1 egg.
11 -
2 Tablespoons vegetable or canola oil.
12 -
2 Tablespoons white vinegar.
13 -
1 teaspoon vanilla extract.
14 -
Nonstick cooking spray or butter for the pan or griddle.
Instructions:
01 -
In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
02 -
In a different bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla until well blended.
03 -
Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable but all large lumps should be gone.
04 -
Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
05 -
Scoop the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly.
06 -
Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
07 -
Serve the pancakes hot with maple syrup or your choice of toppings.
Notes:
01 -
These pancakes are fluffy and packed with pumpkin flavor, perfect for fall mornings.
02 -
Feel free to add chocolate chips or nuts for extra texture.
03 -
Store leftovers in an airtight container in the fridge.