Name: Pumpkin Spice Pancakes: Fall Recipes
Ingredients: 1 cup white flour; 2 tsp baking powder; 2 T sugar (white or brown); 1 tsp ground cinnamon; ½ tsp ground allspice; ¼ tsp ground nutmeg; 1/8 tsp ground cloves; ¼ tsp salt; ½ cup pumpkin puree (100% pumpkin, NOT pumpkin pie filling); 2 eggs; 3 T butter, melted; ¾ cup whole milk; Butter or oil for cooking

Ingredients

Scale

1 cup white flour
2 tsp baking powder
2 T sugar (white or brown)
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
1/8 tsp ground cloves
¼ tsp salt
½ cup pumpkin puree (100% pumpkin, NOT pumpkin pie filling)
2 eggs
3 T butter, melted
¾ cup whole milk
Butter or oil for cooking

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Instructions

In a large mixing bowl, stir together the flour, baking powder, sugar, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
In a medium sized bowl, combine the pumpkin puree, eggs, melted butter, and milk. Whisk thoroughly.
Pour the wet ingredients into the dry ingredient. Stir to create a smooth, even batter.
Coat a skillet or griddle with a little butter or neutral-flavored oil over medium heat on the stove.
When the oil or butter is hot, pour about a quarter to a third of a cup of batter into the pan for each pancake. (Batter will spread so don’t overcrowd the pan.) Cook until the edges of the pancake begin to look a bit dry and air bubbles form in the batter. Flip the pancake(s) and cook for another minute or two, until cooked through. Serve with your favorite toppings. (See post for suggestions.)