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pumpkin pancakes RECIPE

Pumpkin Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Breakfast, Dessert, Snack
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g) all purpose flour
  • 2 tablespoons  light brown sugar
  • 2 teaspoons  baking powder
  • 1 1/2 teaspoons  pumpkin pie spice
  • 1/2 teaspoon  salt
  • 1 cup (240 ml) milk
  • 1/2 cup (120 g) pumpkin puree
  • 1 large  egg
  • 2 tablespoons  melted butter plus extra for the pan
  • 1 teaspoon  vanilla extract
To serve
  • Maple syrup
  • 1/4 cup (30 g chopped pecans
  • Butter, optional

Method
 

  1. Whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl.
  2. In a second bowl, whisk the milk, pumpkin puree, egg, melted butter and vanilla.
  3. Pour the wet mixture into the dry mixture and stir until just combined. Rest the batter for 5 minutes.
  4. Heat a non stick pan over medium low heat and brush with butter. Pour 1/4 cup of batter for each pancake.
  5. Cook for 2 to 3 minutes until bubbles form, then flip and cook for 1 to 2 minutes more.
  6. Keep the pancakes warm in a low oven while you cook the rest.
  7. Serve stacked with warm maple syrup and chopped pecans.

Notes

Vegetarian, contains dairy, egg and gluten. Not vegan. Use plain pumpkin puree, not pie filling.