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Pumpkin pancakes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 C (195 gr) all purpouse flour
  • 2 tsp (14 gr) baking powder
  • 1/4 tsp (1.7 gr) baking soda
  • 1/2 tsp (3.5 gr) salt
  • 2 tsp (14 gr) cinnamon , ground
  • 1/2 tsp (3.5 gr) ground ginger
  • 1/4 tsp (1.7 gr) ground clove
  • 1/8 tsp (0.8 gr) nutmeg , ground
  • 1/4 C (60 gr) unsalted butter , melted
  • 1/4 C (50 gr) white granulated sugar
  • 1/4 C (50 gr) brown sugar
  • 1 C (225 gr) pumpkin puree, canned or natural , sugarfree
  • 1 C (240 gr) whole milk
  • 2 eggs , big
  • 1 tsp (5 ml) vanilla extract
  • Maple syrup or honey , optional
  • Butter , for cooking

Method
 

  1. In a bowl, sift together the flour, baking powder, baking soda, salt, ginger, clove and nutmeg.
  2. In a different big bowl, using a hand whisk, mix the melted butter with both sugars, pumpkin puree, milk, eggs and vanilla until it is all well combined.
  3. Pour the flour mixture into the bowl with butter and beat until you get a soft and smooth batter (do not overmix).
  4. Put a big pan on the stove over medium heat with some butter. Once hot, pour about 3/4 C of batter on it with a ladle to make a pancake.
  5. Cook for 2 minutes until the pancake surface forms bubbles and rises a little. Flip it and cook one more minute on that side . Repeat this process with the rest of the batter until you get about 12 pancakes.
  6. Serve the pancakes while still hot with some maple syrup pr honey. You can also serve them with pecan nuts or fruit.

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