Ready in 30 minutes
A warm-n-spicy wake-me-up breakfast that is filled with the flavors of an autumn harvest. This is pumpkin through and through!
"Good. Nice change from ordinary pancakes. I used cinnamon, nutmeg, and cloves since I didn't have pumpkin pie spice. "- Mother2seven
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Put the flour, brown sugar, baking powder, spice, and salt into a medium bowl and mix thoroughly.
Crack the egg into a small bowl and beat with a whisk or mixer until yolk and white are mixed. Add the milk, pumpkin, and oil to this and beat again until ingredients are well mixed.
Prepare a griddle for cooking with oil, allowing it to get hot enough for the pancakes. Sprinkle a few drops of water on the surface; if the water dances across the surface, the griddle is hot enough.
Pour about ? cup for each pancake onto the griddle and use a spatula to spread it into a circle. Cook over medium heat until pancakes have a slightly bubbly appearance to them; this will take about two minutes. Then turn the pancakes with a spatula and continue to cook for about another two minutes until the bottoms are golden brown. Repeat this until all the batter is used.
Be creative with toppings! Plain yogurt mixed with pumpkin butter complements this recipe wonderfully.
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Marissa228 3 weeks agoTopped with cinnamon cream cheese frosting was delightful treat!
Britishpenguin 11 month agoMy girls loved these:) and they really do come out with a pumpkin pie, taste and texture:)
Mother2seven 2 years agoGood. Nice change from ordinary pancakes. I used cinnamon, nutmeg, and cloves since I didn't have pumpkin pie spice.
Winkyboy 3 years agoBe creative with toppings! Plain yogurt mixed with pumpkin butter complements this recipe wonderfully. [I posted this recipe.]