Ingredients
-
2
-
1 1/4
-
4
-
3
-
1/4
-
1/4
-
1 1/4
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Pumpkin Pancakes,This is an excellent Holiday season breakfast treat.,Second pancakes I’ve ever made from scratch that weren’t wet in the middle. Great! I did add about 1/2 a cup of extra flour to make the batter thicker though.,These are delicious! I didn’t have buttermilk so I mixed some lemon juice into skim milk to substitute. My family loved them as well. I’m sure you could make a bunch of them and freeze!
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Steps
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1
Done
|
Preheat a Skillet Over Medium Heat. |
|
2
Done
|
Coat With Oil or Cooking Spray Combine Eggs, Buttermilk, Butter, Pumpkin, Sugar, and Salt in a Large Bowl. |
|
3
Done
|
Blend Ingredients Together. |
|
4
Done
|
Combine Remaining Ingredients in a Small Bowl. |
|
5
Done
|
Mix in the Dry Ingredients With the Wet Ingredients and Blend Until Smooth. |
|
6
Done
|
Pour the Batter Into the Skillet to Form 5-Inch Circles (1/4 Cup Portions). |
|
7
Done
|
When the Batter Stops Bubbling and Edges Begin to Harden, Flip the Pancakes. |
|
8
Done
|
They Should Be Dark Brown. |
|
9
Done
|
This Will Take About 1 to 2 Minutes. |
|
10
Done
|
Flip the Pancakes and Cook the Other Side For the Same Amount of Time, Until Dark Brown. |
