Pumpkin Pancakes

• servings: 18 pancakes
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 1/2 cups all-purpose flour

4 tablespoons granulated sugar

4 teaspoons baking powder

3 teaspoons pumpkin pie spice

1 teaspoon table salt

2 cup milk

2/3 cup pumpkin purée

4 tablespoons unsalted butter, melted or 4 tablespoons vegetable oil

2 large eggs

2 tsp vanilla

Directions

Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated.

In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg.

Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened.

Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.

Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here.

Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes.

Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.

Nutrition

• Serving Size: 1 pancake (66g)
• Calories: 120
• Total Fat: 3.5g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 250mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Total Sugars: 5g
• Protein: 4g