Pumpkin Pancakes

Pumpkin PancakesFound at All Recipes, I mixed all the dry goods together last night and left it, covered, on the counter along with all the rest of the ingredients then woke up a few minutes early this morning to surprise the kiddos with pancakes!  They were lightly sweet, spicy and fluffy.  The pancakes, not the kids.  Because I know you get confused.  They were a perfect combo for a cool, dark, October first morning!

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • mini chocolate chips (optional.  Unless you’re me, then they’re required)
Directions
  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, 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 1/4 cup for each pancake. Brown on both sides and serve hot.

Using the 1/4 cup, this made 17 pancakes.

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