Spiced Pumpkin Pancakes
A great way to make use of that extra can of pumpkin
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 People
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ kosher or coarse salt
- 2 large eggs
- ¾ cup canned pumpkin puree not pumpkin pie filling
- ¾ cup whole milk
- ¾ cup half-and-half
- Vegetable or canola oil for cooking the pancakes
- Butter or maple syrup to serve
In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both - seriously both if you want a huge treat.
Calories: 345kcal | Carbohydrates: 55g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 75mg | Potassium: 497mg | Fiber: 3g | Sugar: 13g | Vitamin A: 7503IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 3mg