Pumpkin Pancakes


Recipe courtesy of Better Homes & Garden

Makes 16 pancakes

  • 2 cups all-purpose flour
  • 3 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1¾ cups milk
  • 3 eggs, lightly beaten
  • 3/4 cup canned pumpkin
  • 1/4 cup cooking oil

Pumpkin Pancakes

Pumpkin Pancakes

Click image to enlarge


In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
from the test kitchen

Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture. Controlling the heat is the secret to making great pancakes. A drop of water should "dance" across the skillet, then you're ready.

Louisiana Recipes Weekly


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