EASY PUMPKIN PANCAKES

Filled with refined sugar, cinnamon, Buttermilk, and pumpkin, this simple instruction for pumpkin pancakes may be a excellent fall breakfast or all year round!

I love this issue and check that I even have canned pumpkin puree within the stowage all year spherical. I ne'er bored it. I counsel creating pumpkin pancakes. a decent thanks to get a primary timer.

EASY PUMPKIN PANCAKES

There area unit many alternative versions out there, however this is often my favorite thanks to build them. I notice it outstanding that one thing thus bland will fully modification just by combining it with a touch of refined sugar or syrup.

Unlike the standard furred, plump flapcake, this pumpkin flapcake resembles over a thick Crepe, with a rather damp center.

I even have to warn that this is often fantastic. And you may need some. you do not even want butter, though I do drizzle mine with a touch of honey!

INGREDIENTS:

• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking Powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup low-fat buttermilk
• 1 large egg
• 1 cup pumpkin puree
• 3 tablespoons unsalted butter , melted

INSTRUCTIONS:

1. In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
2. Set a griddle or non-stick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
3. Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
4. Serve hot with syrup, butter, or honey.

Share this post