
Double Pumpkin Pancakes
Every year after my holiday baking I find myself with left over pumpkin puree. This recipe is a wonderful way to use a little of it up and it makes a perfect fall breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 3/4 cup milk
- 3/4 cup pumpkin spice milk
- 1/4 cup eggnog
- 1 cup pumpkin puree
- 1 large egg
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- 1/2 tsp butter pecan extract
Instructions
- In a separate bowl mix together the milk, pumpkin milk, eggnog, pumpkin puree, egg, oil vinegar and butter pecan extract.
- Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir into the pumpkin mixture just until combined.
- Heat a lightly buttered griddle or frying pan over medium high heat. Pour (or scoop) the batter onto the griddle - use 1/4 cup batter for each pancake.
- When the pancakes show bubbles popping on the surface, flip them over to brown the other side. Serve hot with maple syrup.
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