Ingredients
-
1 1/4
-
2
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
6
-
-
-
-
-
Directions
Light and Fluffy Pumpkin Pancakes,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,My kids don’t like it. They thought the pumpkin made the pancakes too moist. (is there such a thing as too moist?),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.)
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Steps
|
1
Done
|
Whisk Flour, Sugar, Baking Powder, Spices and Salt in a Bowl. |
|
2
Done
|
in a Separate Bowl Whisk Together Milk, Pumpkin, Melted Butter, and Egg. |
|
3
Done
|
Fold Mixture Into Dry Ingredients. |
|
4
Done
|
Spray or Grease a Skillet and Heat Over Medium Heat: Pour in 1/4 Cup Batter For Each Pancake. |
|
5
Done
|
Cook Pancakes About 3 Minutes Per Side. Serve With Butter and Syrup. |
|
6
Done
|
Makes About Six 6-Inch Pancakes. |
