In a medium bowl whisk together 1 1/2 cups of milk…
1 cup of pumpkin puree…
Q. Melissa, did you roast your own pumpkin and then puree it?
A. Absolutely not. This puree came out of a can and it was perfect, but if your into the whole completely made from scratch thing go for it!
2 tablespoons of vegetable oil…
And 2 tablespoons of apple cider vinegar.
Whisk, whisk, whisk!
In another bowl mix together 2 cups of all purpose flour…
4 tablespoons of lightly packed brown sugar…
2 teaspoons of baking powder…
1 teaspoon of baking soda…
1/2 teaspoon of salt…
1 teaspoon of ground allspice…
1 teaspoon of ground cinnamon…
Don’t be like me and just assume you have a never ending supply of ground cinnamon on hand. Oops!
And 1/2 teaspoon of ground nutmeg!
Slowly whisk together your dry ingredients with your wet ingredients.
Heat up your griddle or skillet and lightly oil it.
I use Pam, my sister-in-law uses butter, and my mom will use a touch of vegetable oil. Take your pick, they all work well!
Pour, flip and repeat until all of your batter is gone.
(Ryan prefers the fake stuff.)
The perfect pumpkin-y bite!
- slightly adapted from allrecipes.com
- makes 12 pancakes
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 cups all purpose flour
- 4 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt