Pumpkin Pancakes for Baby and Me!

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READY IN: 30mins
SERVES: 4
YIELD: 10 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • -In a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended.
  • -In a separate bowl, combine dry ingredients. I like to whisk the dry ingredients together, they blend really well that way.
  • -Stir dry ingredients into wet mix with a wooden spoon just until blended. Batter will be very thick! Let sit while you ready the pan (10 minutes or so).
  • -Spray griddle or nonstick pan with oil (or use butter ;) and heat on medium.
  • -Pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. Cook til bubbles form on top of pancakes, 2-3 minutes, and flip. Cook til golden on second side, about 1 min more.
  • You can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. Great toasted or broiled in a toaster oven.
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