Ingredients
-
1 1/4
-
2
-
1 1/2
-
1/4
-
1/4
-
2
-
1/3 - 1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Almost Marthas Pumpkin Pancakes (Milk-Free), I adapted this recipe from one created by Martha Stewart Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend , I adapted this recipe from one created by Martha Stewart Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend
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Steps
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1
Done
|
Into a Medium Sized Bowl, Sift Together the Flour, Baking Powder, Spices, and Salt. |
|
2
Done
|
in a Separate Bowl, Combine the Sugar, Pumpkin, Oil, and Egg Until Homogenous. |
|
3
Done
|
Stir in the Milk Alternative, Followed by the Flour Mixture. Stir Until Just Combined; No Need to Overmix, a Few Lumps Are Okay. |
|
4
Done
|
Set That Aside and Heat a Wee Bit of Oil in a Skillet Over Medium or Medium-Low Heat (depending on How Finicky Your Stove Is). |
|
5
Done
|
Scoop About 1/4 Cup of Batter Per Pancake Into the Skillet and Cook For Roughly 3 Minutes Per Side, Give or Take. the Tops of the Pancake Will Have Bubbles Breaking at the Surface When It Is Time For That First Flip. |
|
6
Done
|
Serve Topped With Leftover Cranberry Sauce (as I Did), Pumpkin Butter, or the Traditional Maple Syrup. |
|
7
Done
|
This Batter Also Works Well For Waffles. |
