Pancake Recipe ⊶ Pumpkin Pancakes

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Ingredients

• 1 ½ cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt

Cooking Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts

• calories278.4
• carbohydrateContent45.8 g
• cholesterolContent35.9 mg
• fatContent7.2 g
• fiberContent2.6 g
• proteinContent7.9 g
• saturatedFatContent1.8 g
• sodiumContent608.1 mg
• sugarContent11 g