Pumpkin Pancakes

These delicious pancakes are especially good in the fall, for Christmas breakfast, or a regular day of the week–pretty much ANY TIME! Our nieces stayed with us over Thanksgiving and they gobbled these up! No pun intended…

2 Cups Flour
2 Tbsp Brown Sugar
2 tsp Cinnamon
3 tsp Baking Powder
2 Eggs
1.5 Cups Evaporated Milk
1/2 Cup Pumpkin (we use canned–refrigerate unused portion for later)
2 Tbsp Vegetable Oil
1 tsp Vanilla

1. Sift together all dry ingredients.
2. Add all wet ingredients and stir until well incorporated.
3. Bake in 6″ diameter rounds in a frying pan or on a griddle over MEDIUM-LOW heat.  We make ours using a griddle and set it to 325.

Serve with apple sauce (pictured above), maple syrup, whipped cream, or whatever seems good to you!

*Halves easily.

Source: My aunt, Eileen


Leave a Reply

CommentLuv badge