Pumpkin Pancakes

There was a big sale on canned pumpkin at the store this past week so I stocked up. In the past few weeks I've made many pumpkin related things, some of which I have already blogged about. Like Pumpkin Apple Muffins with Streusel Topping. That recipe is great if you're looking for a healthier type muffin. I've made pumpkin pancakes as well and I have a great recipe that I thought I'd share. It makes a lot of pancakes so unless you're cooking for a family go ahead and cut the recipe in half.

INGREDIENTS

2 cups all purpose flour

3 tbs brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 cups milk

1 cup canned pumpkin

1 egg lightly beaten

2 tbs vegetable oil

2 tbs apple cider vinegar

DIRECTIONS

In a medium sized bowl combine all purpose flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt. Mix well. In a separate bowl combine milk, canned pumpkin, egg, vegetable oil and apple cider vinegar. Mix well and combine with dry ingredients. Keep some extra milk on hand to thin out the batter if needed.

Heat a large skillet over medium heat and coat with 1-2 tbs of vegetable oil. For a healthier version coat the pan with non-fat cooking spray. Pour 1/4 cupfuls of the batter onto the skillet and cook until you see bubbles.

Flip pancakes with a spatula and cook until browned on the other side. Now pour some hot maple syrup on them and eat 'em up.