Pumpkin Pancakes

Ingredients For Pumpkin Pancakes
2 c all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground allspice
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 ¾ c milk room temperature
¾ c pumpkin puree
2 lg eggs room temperature
3 Tbsp unsalted butter, melted and slightly cooled
2 Tbsp vegetable oil
How To Make Pumpkin Pancakes
In a medium bowl whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, ground nutmeg, and salt.
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In a separate large bowl stir together the milk, pumpkin puree, and eggs. Slowly stir the melted butter into the pumpkin puree mixture.
Add the dry ingredients to the wet ingredients at several intervals mixing just until combined. Let the batter rest for about 10-15 minutes.
Brush a little oil on a griddle or in a large nonstick skillet. Heat the griddle over medium heat. Once hot use a small ladle to drop add 1/3 cup of batter per pancake on to the hot skillet. Cook until little bubbles come to the surface and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown. Top them with butter and warm maple syrup.