Since fall is rolling in here in New England, I thought I’d trot out one of my autumn favorites from the archives. I made these this morning, when it was all of 53 degrees outside.
I love these pancakes. I started making them last year from a recipe on allrecipes. I like them because they contain very little added sugar or fat, and take most of their deliciousness from the spices. Again with the cutting and pasting. Original can be found here.
* 2 cups all-purpose flour
* 3 tablespoons brown sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups milk
* 1 cup pumpkin puree
* 1 egg
* 2 tablespoons vegetable oil
* 2 tablespoons vinegar
DIRECTIONS
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
This breakfast/brunch is lovely on the cool mornings we’ve been having lately. The other day when I got up, it was only 42 outside. It’s only the beginning, so we might as well enjoy it now!
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These look fantastic! Do you usually serve them with syrup or are they fine on their own?
They’re so tasty, but do need syrup as they’re a little dry, as pancakes usually are. Or maybe I just prefer my pancakes sticky and damp