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| Lately I've made pumpkin bread and pumpkin bars with cream cheese frosting so I had some pumpkin puree leftover in the fridge so I decided to try these pumpkin pancakes. I'm not a huge pancake lover BUT I loved these. These pancakes were light, fluffy and full of pumpkin flavor. I found the recipe here at Martha Stewart Living. In the mason jar is real maple syrup, my friend (Cate) brought back from a farm in New York. Thanks Cate, the maple syrup took these pancakes over the top! |
- 1 1/4 cups all-purpose flour (If batter is too thick add a little more milk)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- pinch ground cloves (I used 1/8 teaspoon)
- 1 cup milk
- 6 tablespoons pumpkin puree (I used 1/3 cup)
- 2 tablespoons butter, melted
- 1 egg
- Whisk together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Melt some butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3-4 minutes per side. (These cook longer than regular pancakes)
- Serve with butter and (real) maple syrup.