Community Pick
Light and Fluffy Pumpkin Pancakes

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These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
- Ready In:
- 16mins
- Serves:
- Units:
176
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ingredients
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 pinch clove
- 1 cup 1% low-fat milk (can be any kind)
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
directions
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with butter and syrup.
- Makes about six 6-inch pancakes.
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@Hopes in the kitchen
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@Hopes in the kitchen
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"These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine"
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My husband and I made these strictly by the recipe, except for using whole milk instead of 1%. They cooked perfectly all the way through and were absolutely scrumptious. What a perfect way to use up the leftover pumpkin from the partial can we used to make our Thanksgiving pumpkin pie! (My only suggestion is maybe to cook them over medium low instead of medium, especially if your stovetop tends to heat up fast like many newer ones do.)1Reply
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