Thursday, October 23, 2014

Yummy Recipe Thursday! (Pumpkin Pancakes)

Hello everyone and welcome to what would typically be a Yummy Recipe Wednesday post were it not Thursday. Unfortunately, life happens and I was unable to get the recipe posted yesterday so now it’s a Yummy Recipe Thursday post. Continuing on with the pumpkin theme for this month I bring you a recipe for delicious pumpkin pancakes. Although there are many more ingredients in this pancake recipe than what you would use in traditional pancakes, these really are quite simple to make and are a nice breakfast twist that you family will love. Note that the batter will be thicker than your traditional pancake batter. Do not try to thin the batter with milk or you will dilute the pumpkin flavor and they just won’t be near as good. Instead, after you ladle the batter onto your griddle or pan just use a spoon to spread and even out the batter. Also, letting the batter sit for about 5 minutes, as the directions instruct, allows the baking soda time to react and start making air bubbles in the batter which will give you a nice fluffy pancake. Give these a try and post comments below letting me know what you thought about them and what you did differently, if anything. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single recipe post.

Pumpkin Pancakes

  • 1 1/2 cups Whole Milk
  • 1 1/3 cups Pumpkin Puree
  • 1 Egg
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Vinegar
  • 2 cups All-Purpose Flour
  • 3 Tbsp Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 1/2 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla
  • 1/2 tsp Salt

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, vanilla and salt; gently stir into the pumpkin mixture just enough to combine.
3. Let the batter sit for at least 5 minutes before continuing; heat a lightly oiled griddle or frying pan over medium high heat while waiting.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until golden brown on both sides and serve hot.

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