Pumpkin Spice Pancakes
PREP TIME
10 min.
COOK TIME
15 min.
Serving Size
4-6 servings
Start your weekend with these pumpkin pie flavored pancakes. Pancake recipes are a great way to use up milk before it expires. Got left over pancakes? They freeze well!
Ingredients
- 1 1/2 cups (375 mL) milk
- 2 tbsp (30 mL) vinegar
- 2 cups (500 mL) flour
- 1/4 cup (60 mL) brown sugar
- 2 tbsp (30 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tbsp (15 mL) pumpkin pie spice
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) pumpkin puree (fresh cooked or canned)
- 1 egg
- 2 tbsp (30 mL) butter, melted
- 1 tsp (5 mL) vanilla
- butter, to grease the pan
TOPPINGS (optional)
- Whipped cream, slightly sweetened
- Pecan pieces, toasted
- Butterscotch sauce
- Maple syrup
Directions
| 1. | Combine milk and vinegar and then set aside. In a large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In a separate medium bowl, whisk together milk, vinegar, pumpkin, egg, butter, and vanilla. Add the wet mixture to the dry mixture and stir by hand – just enough to combine. Do not over mix. For fluffier pancakes, refrigerate the batter for 30 minutes. |
| 2. | Heat a lightly buttered frying pan over medium-high heat. Scoop 1/4 cup of the batter onto the pan and spread with the back of a spoon. Note – the batter will be thick. Do not thin the batter. Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface; flip the pancake and allow to cook another minute or two. Serve hot topped with whipped cream, toasted pecans, maple syrup, or butterscotch sauce. |
Tips
- Leftover pancakes can be cooled and then frozen.
- Reheat for a quick snack in the toaster.
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