Pumpkin Pancakes (freeze ahead for breakfast or lunch)

Pumpkin Pancakes

 

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8-10 regular sized pancakes or 24 mini pancakes

Author: MOMables

Cuisine: Breakfast

Ingredients

• 1¼ cups all-purpose flour
• 2 tbsp. brown sugar
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. pumpkin pie spice
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tbsp. vegetable oil or melted butter

Instructions

1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
2. In a separate bowl, mix together the milk, pumpkin puree, egg and oil or butter. Mix until there are few to no lumps left.
3. Add the wet ingredients to the dry ingredients and whisk together just until combine.
4. Over low-medium heat skillet. When skillet is hot, spoon batter into the skillet.
5. When pancake starts to bubble slightly, carefully flip over.
6. Serve with whipped cream and maple syrup.