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Perfect Pumpkin Pancakes




Source of Recipe


Elaine


Recipe Introduction


Pumpkin — it’s not just for pies anymore.




List of Ingredients




2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice*
1 teaspoon salt
1 large egg
1/2 cup canned pumpkin
1 3/4 cups low fat milk
2 tablespoons vegetable oil



Recipe



In a large mixing bowl, combine flour, brown sugar, baking powder, pumpkin pie spice and salt.
In a medium bowl, combine egg, pumpkin, milk and oil, mixing well.
Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
Lightly coat a griddle or skillet with cooking spray and heat on medium.
Using a 1/4-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, and then flip pancakes and cook until golden brown, 1 1/2 - 2 1/2 minutes. Repeat with remaining batter.
Makes 12 (4”) pancakes.

*If you don’t have pumpkin pie spice on hand, you can substitute 3/4 teaspoon cinnamon,
1/4 teaspoon nutmeg and 1/8 teaspoon each of ginger and cloves for the pumpkin pie spice.

Tip: Make these pancakes on a weekend; cool and place in sealable bags and freeze. For a quick breakfast during the week, warm pancakes in the microwave. Measure remaining pumpkin in 1/2 cup portions, label and freeze for later use.