Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 4 tablespoons brown sugar

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 1/2 tsp nutmeg

  6. 1 teaspoon ground cloves

  7. 1 tablespoon ground cinnamon

  8. 1 teaspoon ground ginger

  9. 1/2 teaspoon salt

  10. 1 1/2 cups milk

  11. 1 cup canned pumpkin

  12. 2 eggs

  13. 2 tablespoons vegetable oil

  14. 2 tablespoons vinegar

Instructions Jump to Ingredients ↑

  1. Mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, spices, and salt, stir into the pumpkin mixture just enough to combine. Let set a few minutes to allow the vinegar and baking soda to react together. This gives the pancakes fluffiness. Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the pan, using 1/4 cup for each pancake. Batter is thick, so rotate pan around to spread batter out a little. Brown on both sides and serve.


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