Pumpkin pancakes are good any time of the year, but they taste best on cold late autumn days or snowy winter mornings by a warm fireplace. You can make them using canned or fresh pumpkin. Pumpkin pairs very well with spices like ginger, cinnamon and nutmeg.
1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ginger
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons butter (melted)
Whisk flour, baking powder, sugar, salt and spices in a bowl.
In another bowl mix milk, pumpkin puree, egg and melted butter and pour this mixture into the dry ingredients. Stir just enough to combine all ingredients.
Grease a skillet (or a griddle) and heat over medium high heat. Pour in 1/4 cup batter for each pancake.
Cook pancakes about 2-4 minutes per side until brown. Serve with maple syrup and cinnamon on top.
Serving Size: 1 (152 g) Calories 269 Total Fat 8.2 g Saturated Fat 4.5 g Cholesterol 65.9 mg Sodium 621.8 mg Carbohydrate 42 g Dietary Fiber 2 g Sugars 10 g Protein 8 g