pumpkin pancakes
- Number of Servings: 6
Ingredients
Directions1. Preheat a griddle to medium heat.2. In a large bowl, whisk together theflour, brown sugar, baking powder,salt, cinnamon, nutmeg, ginger andcloves; set aside.3. In a medium bowl, whisk togetherthe milk, pumpkin, egg, vegetable oiland vanilla extract. Pour the wet ingredientsover the flour mixture andwhisk gently until completely combined.Set aside for 5 minutes.4. Once the griddle comes to temperature,drizzle with vegetable oil andwipe off excess with a paper towel.5. Ladle .-cup of the batter onto thegriddle for each pancake. Cook for 2to 3 minutes, or until the edges are setand the bubbles around the edges areopen and set. Flip and cook on thesecond side for an additional 2minutes, or until golden brown. Serveimmediately. Leftover pancakes canbe frozen for up to 1 month.
Directions
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the
flour, brown sugar, baking powder,
salt, cinnamon, nutmeg, ginger and
cloves; set aside.
3. In a medium bowl, whisk together
the milk, pumpkin, egg, vegetable oil
and vanilla extract. Pour the wet ingredients
over the flour mixture and
whisk gently until completely combined.
Set aside for 5 minutes.
4. Once the griddle comes to temperature,
drizzle with vegetable oil and
wipe off excess with a paper towel.
5. Ladle .-cup of the batter onto the
griddle for each pancake. Cook for 2
to 3 minutes, or until the edges are set
and the bubbles around the edges are
open and set. Flip and cook on the
second side for an additional 2
minutes, or until golden brown. Serve
immediately. Leftover pancakes can
be frozen for up to 1 month.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ALEJNDRRM.
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the
flour, brown sugar, baking powder,
salt, cinnamon, nutmeg, ginger and
cloves; set aside.
3. In a medium bowl, whisk together
the milk, pumpkin, egg, vegetable oil
and vanilla extract. Pour the wet ingredients
over the flour mixture and
whisk gently until completely combined.
Set aside for 5 minutes.
4. Once the griddle comes to temperature,
drizzle with vegetable oil and
wipe off excess with a paper towel.
5. Ladle .-cup of the batter onto the
griddle for each pancake. Cook for 2
to 3 minutes, or until the edges are set
and the bubbles around the edges are
open and set. Flip and cook on the
second side for an additional 2
minutes, or until golden brown. Serve
immediately. Leftover pancakes can
be frozen for up to 1 month.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ALEJNDRRM.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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