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.
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 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.
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.