Since we have officially entered Fall, and the mornings are just beginning to get crisp here, I decided it would be a perfect time to share a recipe for pumpkin pancakes. I just made these this weekend and they were just as yummy as I remember them being. I always love everything pumpkin during the fall and these pancakes hit the spot. I got the recipe from my mom, and have made a few adjustments to it. I thought they could use some cinnamon for instance 🙂 Anyway, here’s the recipe. Let me know what you think!
Pumpkin Pancakes
2 C. all-purpose flour
3 T. brown sugar
1 T. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 3/4 C. milk
3 eggs, beaten
3/4 C. canned pumpkin
1/4 C. oil (I’ll sometimes use melted butter in place of light olive oil and they turn out great!)
Mix dry ingredients in one bowl and wet ingredients in another. Blend the two and, using a 1/4 C. measuring cup, pour batter onto a 350 degree griddle (about medium heat if you’re using a stove top instead). Flip when bubbles form on top and edges begin to dry. Serve hot with melted butter and maple syrup. Makes about 16 4-inch pancakes.
Just sharing this recipe is making me want them again! I may have to whip some up for breakfast in the morning. 🙂
Happy Fall y’all!
Chamomile Creek 