Pancake recipe: Pumpkin Pancakes

Pumpkin Pancakes from Popcake

Try this fall treat year round with canned pumpkin or cooked fresh pumpkin during fall months. This recipe uses a wonderful blend of spices for a hearty and warm breakfast on a chilly fall morning. Trying with pecans for a delicious addition.
Ingredients:
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground all spice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 ½ cup of milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
Directions:
1.In a separate bowl mix together the milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking soda, baking powder, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle using approximately ¼ for each pancake. Brown on both sides and serve hot.
Nutritional Information:
Servings per recipe: 6
Amount per serving:
Calories: 278
Cholesterol: 40mg
Total fat: 7.2 grams