The first time I had these pumpkin pancakes was on Christmas morning. The smell of these pancakes cooking is just amazing, and they have a wonderfully rich flavor. Great for the holidays, from Halloween to Thanksgiving to Christmas… or any time you want some great pumpkin flavor!
1-1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Mix the wet ingredients together (milk, pumpkin, eggs, and oil).
Combine the dry ingredients in a separate bowl (flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt).
Stir the dry ingredients into the wet ingredients.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour your pancake batter onto the griddle. Cook each side until golden.
My kids like mini pancakes but you can get about a dozen average size pancakes out of this recipe.
This batter is a little thicker than my usual plain pancake batter, so I find that I have to cook these a little longer to cook thoroughly. I try not to make particularly huge pancakes with this pumpkin batter.
I notice these are not as fluffy as our regular pancakes, but I like the thicker consistency. I end up cooking these a little longer so that they are cooked through.
I often freeze pancakes when I make a large batch, because it makes for an easy breakfast when the kids wake up really hungry! Pop the pancakes in the microwave and you are good to go!