Recipe: Moist & Fluffy Pumpkin Pancakes
- 3 3/4 C all-purpose flour
- 6 TBSP sugar
- 2 TBSP baking powder
- 1 1/2 TSP cinnamon
- 1 TSP allspice
- 1 TSP salt (I use kosher salt)
- 3 1/2 C milk
- 1 1/2 C pumpkin puree
- 6 TBSP melted butter
- 3 large eggs
Stir/whisk all the dry ingredients in a bowl (flour, sugar, baking powder, cinnamon, allspice, and salt). In a separate bowl stir/whisk the milk, pumpkin, melted butter, and eggs. Gently pour the wet bowl into the dry, and stir JUST until there’s no obvious chunks of flour. You want lumps, lumps equal pancake perfection.
Grease a skillet or griddle (I use bacon grease yum) and heat over medium heat (approx 300 degrees on a griddle): pour in 1/4 cup batter for each pancake. Cook the nummy pancakes about 3 minutes per side, I use a timer. This makes a billion pancakes which is great because they warm up easily.
This post is over a year old which means the content may be outdated or no longer accurate.