PUMPKIN PANCAKES

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Contributed by Tamalin Christen
  • 2 cups all-purpose flour (can use half white and half wheat)
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1-3/4 cups milk
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil, and vinegar. 

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt, stir into the pumpkin mixture just enough to combine. 

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. 




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