Recipe: Moist & Fluffy Pumpkin Pancakes
November 9th 2009 / 1 minute to read
Ingredients
- 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
Directions
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.
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I think I’m gonna have to try these tonight because omg they look/sound so good!
I was planning on looking up a pumpkin pancake recipe tonight so I’m glad you posted this! I don’t have to work tomorrow so I think I might try them out for breakfast. They look delicious!
Thank you both! I highly suggest these pancakes, they really are fluffy and moist! I always found it difficult to find a really moist pancake that isn’t… cake like. If you make these, lemme know your opinions!
I’ve been so into pumpkin this year and these look scrumptious! I can’t wait to try them out this week, and then devour them!
.-= {Ranee´s shared blog entry… Odds & Ends On A Tuesday} =-.
Seriously, they are SO YUMMY, and quite addicting too!