Wednesday, November 2, 2011

Pumpkin Pancakes

November is here and so is fall and all of the goodies that come with it. Add this one to your list, Fluffy Pumpkin Pancakes. They will melt in your mouth. The pancakes are so light and fluffy and they absorb the syrup, so you may need a second splash of that. Oh, the aroma of the pancakes cooking will have your family come running to the table. It's a great warm you up breakfast to stop the rumbling in your tummy.

Pumpkin Pancakes

  • 2 cups cake flour
  • 2 Tbsp. baking powder
  • 4 Tbsp. light brown sugar
  • 1 ½ tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 2 eggs, beaten
  • ¾ cup milk
  • ½ cup pumpkin
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • Pam cooking oil spray
Preheat large nonstick pan over medium heat. In a large bowl mix together the first six ingredients and set aside. In a medium size bowl mix together the next five ingredients, mixing well and make sure pumpkin is dispersed throughout. Then add it to the dry ingredients and stir until just mixed. In a large. nonstick, oil-coated pan add ¼ cup of batter at a time. Flip when edges start to look dry and it is just starting to brown. Cook until golden brown and serve immediately with butter and maple syrup. Makes 16 pancakes.

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