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Killer Pumpkin Pancakes




Source of Recipe


'The Crabby Cook Cookbook'


List of Ingredients




1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 1/2 cups milk
1 cup canned pumpkin puree
1/4 cup honey
1 egg
2 tablespoons unsalted butter, melted, plus extra for cooking
Maple syrup, for serving

Recipe



For pancakes: Combine the flours, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a large bowl.

In another bowl, whisk the milk, pumpkin puree, honey, and egg together until the mixture is smooth. Stir in the melted butter.

Pour the pumpkin mixture into the flour mixture and stir just until all the ingredients are combined.

Melt about 1/2 tablespoon butter in a large skillet over medium heat.

Pour 1/4-cupfuls of batter into the skillet and cook until the pancakes are bubbly and the edges are dry, about 2 minutes. Flip them over and cook until they are golden brown on the bottom and springy to the touch, about 2 minutes.

Transfer the pancakes to a plate and keep them warm while you repeat, adding more butter when it’s needed, until you’ve used all your batter. Serve immediately with maple syrup.

Makes 16 pancakes