Ingredients
-
-
2
-
2
-
1
-
1 1/4
-
1
-
1 3/4
-
1/2
-
1
-
2
-
-
1
-
1 1/4
-
1/4
-
Directions
Pumpkin Pancakes with Pumpkin Maple Sauce, This is an Autumn treat for pumpkin lovers! I found the recipe on Meals com, although I added my own touches If you use soy milk, it’s dairy-free!, used pumpkin pure I had cooked and had frozen, which is a little less thick than the canned pumpkin, but pancakes still turned out a little too thick Added a little more milk I added chocolate chips and think chopped pecans would have been a great addition as well so may add that next time
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Steps
|
1
Done
|
To Make Pumpkin Maple Sauce: Heat Maple Syrup, Pumpkin, and Cinnamon or Pumpkin Pie Spice in Small Saucepan Until Warm; Cover and Set Aside. |
|
2
Done
|
to Make Pancakes: Combine Flour, Brown Sugar, Baking Powder, Pumpkin Pie Spice and Salt in Large Bowl. |
|
3
Done
|
Combine Milk, Pumpkin, Egg and Vegetable Oil in Small Bowl; Mix Well. |
|
4
Done
|
Add to Flour Mixture. |
|
5
Done
|
Stir Just Until Moistened; Batter May Be Lumpy. |
|
6
Done
|
Heat Griddle or Skillet Over Medium Heat; Brush Lightly With Vegetable Oil. |
|
7
Done
|
Pour 1/4 Cup Batter Onto Hot Griddle; Cook Until Bubbles Begin to Burst. |
|
8
Done
|
Turn and Continue Cooking 1 to 2 Minutes; Repeat With Remaining Batter. |
|
9
Done
|
Serve With Prepared Pumpkin Maple Sauce. |
