Pumpkin Spice Pancakes — Damn Delicious

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Pumpkin Spice Pancakes

I absolutely love pancakes so I was really excited to make these pumpkin pancakes when I came across this recipe. Pancakes can be so fattening but I just can’t seem to turn down piping hot, fluffy pancakes smothered in ooey, gooey syrup and butter, which is exactly how these turned out, except they were sprinkled with cinnamon sugar, giving it that extra special kick to it. I loved how the pumpkin taste wasn’t too strong but strong enough to balance itself with the base of the pancake. The cinnamon sugar was definitely my favorite part about these and they barely needed any syrup, which helped to reduce some calories, if any. It was the just the perfect breakfast to start my day.

Pumpkin Spice Pancakes (adapted from Annie’s Eats):

Yields 4 servings

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of ground ginger
  • Dash of ground cloves
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil or melted butter
  • Cinnamon sugar, for serving
  • Maple syrup, for serving
  • Whipped cream, for serving

Preheat the oven to 200 degrees F.

In a medium bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.

In a large glass measuring cup or another bowl, whisk together the milk, pumpkin puree, egg and oil (or butter, if using) .

Pour mixture over dry ingredients and whisk just until moist.

Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. (I just used nonstick cooking spray). Scoop a scant 1/4 cup batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes.

Flip over and cook until the bottom is lightly golden brown, about 45 seconds.

Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter.

Serve immediately with cinnamon sugar, maple syrup, and whipped cream, if desired.

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