Pumpkin Pancakes

DSCN0207Pumpkin is a seasonal ingredient here in the U.S. but if you stock up on canned pumpkin, you can enjoy pumpkin goodies all year round. Besides, who has time to roast a pumpkin for 1 hour and 20 minutes? Not this busy gal. I love taking shortcuts if there are promises of delicious endings.

This post is dedicated for allΒ  you pumpkin crazed people. The ones who devour nothing but pumpkin products from October – December. Yeah, you people.

Besides the obvious criteria for the perfect pancake (fluffiness, springy, moist) what makes these pancakes awesome is that it’s packed with so much flavor. You can dress it up with nuts and fancy caramel sauces if you want to get festive. I opt for plain ol’ vermont maple syrup and butter.

  • 1 1/2 cups whole milk
  • 1/2 cup buttermilk
  • 1 egg (room temperature)
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground all spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  1. In a large mixing bowl combine milk, buttermilk, pumpkin, egg, oil, and vinegar. Mix in the sugar.
  2. Sift spices and all dry ingredients together and mix into the wet ingredients. Stir until all ingredients are combined but make sure not to over-stir since this will make the pancakes tough and dry.
  3. Heat a lightly oiled/buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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