This is a very delicious and rich pumpkin recipe that the whole family will love. Serve it with real maple syrup or your favorite pancake toppings.
2 cups all-purpose or whole wheat flour
4 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups milk (2% or skim)
1 cup pumpkin puree, fresh or canned
2 beaten eggs
2 tablespoons vegetable oil
In a large bowl, mix all the dry ingredients. Start by adding 2 cups of flour:
Add the 4 tablespoons of brown sugar, 1 teaspoon each of baking powder and baking soda. Finally, add ¼ teaspoon of salt.
Mix the dry ingredients with a whisk.
In another mixing bowl, add the wet ingredients. Start with the 2 cups milk:
Then add 1 cup pumpkin puree, 2 beaten eggs and 2 tablespoons vegetable oil.
Mix wet ingredients with a whisk.
Whisk until fully combined.
Add the wet ingredients to the dry and whisk only until combined. Don’t over-mix.
Preheat a non-stick skillet on medium heat. If you don’t have a non-stick pan, add a teaspoon or two of oil to the pan, so pancakes don’t stick.
Allow to cook until bubbling on top and then flip.