Pumpkin Pancakes – A Fall Favorite



2                 cups all-purpose flour

3                 tablespoons packed brown sugar

1                 tablespoon baking powder

1/2             teaspoon salt

1 3/4          cups milk

3                 eggs, lightly beaten

3/4             cup canned pumpkin

1/4             cup cooking oil


1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.

Source: http://www.bhg.com/recipe/pancakes-waffles/pumpkin-pancakes/


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