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.
Notes: 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.