Pumpkin Pancakes
This pumpkin pancake recipe, spiced with ginger, cinnamon, and allspice, and made with fresh or canned pumpkin, is perfect for a cozy fall breakfast.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly.'}
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4
{'id': 'step_3', 'step': 4, 'text': 'Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes.'}
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5
{'id': 'step_4', 'step': 5, 'text': 'Flip and cook until golden, about 2 minutes more. Repeat with remaining batter.'}
Nutrition Facts
Per serving (6 servings total)