Recipe by Kree
This is an Autumn treat for pumpkin lovers! I found the recipe on Meals.com, although I added my own touches. If you use soy milk, it's dairy-free!
Top Review by HeatherFeather
These pancakes were very tasty and enjoyed by all tasters. Accurate measurements and clear instructions, as well as delicious results. The pancakes alone are worth the full 5 stars. Note:For the sauce, I only had pancake syrup on hand (no real maple syrup), so I tried it anyway and it was very good but far too sweet for our tastes. I did not deduct any points however, since I suspect that the pancake syrup is the culprit here. So in case you were wondering if you could sub for the maple syrup, I would caution against it.
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1 1⁄4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 3⁄4 cups milk or 1 3⁄4 cups soymilk
- 1⁄2 cup pumpkin puree (such as Libby's)
- 1 large egg
- 2 tablespoons vegetable oil
Pumpkin Maple Sauce
- 1 cup maple syrup
- 1 1⁄4 cups pumpkin puree
- 1⁄4 teaspoon ground cinnamon or 1⁄4 teaspoon pumpkin pie spice
Directions See How It's Made
- To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
- To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
- Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
- Add to flour mixture.
- Stir just until moistened; batter may be lumpy.
- Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
- Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
- Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
- Serve with prepared Pumpkin Maple Sauce.