Pumpkin Pancakes With Canned Pumpkin: The Perfect Weekend Breakfast

By Bhavana Verma

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour or wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
cooking spray

Gather Ingredients

Bring together all the ingredients and equipment.

Make Base

Combine milk, pumpkin, egg, oil, and vinegar in a bowl until well mixed.

Dry Mix

Take flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a bowl and whisk. Add this to pumpkin mixture and whisk until combined.

Cook

Spray a frying pan or griddle with cooking spray and heat it up. Ladle the batter on the hot pan and flatten it. Cook until bubbles form then flip.

Serve Hot

Cook on the flip side and repeat with remaining batter. Stack the pancakes on top, drizzle with maple syrup, and enjoy hot.