Pumpkin Pancakes

I love breakfast for dinner, and pancakes are one of my go to meals on busy days when the cupboard is bare. Pancakes are definitely a comfort food for me.  With fall upon us, why not make pumpkin pancakes.

PUMPKIN PANCAKES
2 cups milk
1 Tablespoon lemon juice
2  1/2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1  1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
2 eggs
2 Tablespoons vegetable oil
1 cup pumpkin puree (canned or fresh)
1 teaspoon vanilla

Begin by combining milk and lemon juice, set aside and allow to rest for 5 minutes while you prepare other ingredients.

In a large bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and spices), and whisk together.

In a smaller bowl, whisk together milk and remaining ingredients.  Then add the wet mixture to the dry ingredients.  Combine well, but do not over beat.

Pour approximately 1/3 cup of batter onto a hot gridle or preheated skillet. Flip pancake over once the edges have begun to dry and bottoms are golden brown.  Remove from griddle once both sides are brown.

TIPS:
Since my daughter has developed a dairy allergy, I have had success making this dairy free using almond milk
.

If pumpkin pankcakes are not your thing, check out this recipe for blueberry pancakes.

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