My Top Picks Fall Favorites

Pumpkin Pancakes

Fun in Fall

Ingredients

  • 1-1/2 c. all-purpose unbleached white flour (or omit the whole wheat pastry flour and use 2 c. white flour)
  • 1/2 c. whole wheat pastry flour
  • 3 Tbls. brown sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1 t. allspice
  • 1/2 t. ground ginger
  • 1-3/4 c. milk (more if needed for desired consistency)
  • 1 c. canned pumpkin
  • 1 egg
  • 2 Tbls. canola oil
  • 2 Tbls. white vinegar
  • chopped pecans or mini chocolate chips, optional

Instructions

Combine flour(s), brown sugar, baking powder, baking soda, salt, cinnamon, allspice and ginger.

In another bowl, mix milk, pumpkin, egg, oil and vinegar; stir into dry ingredients just until moistened.

Add chopped pecans or mini chocolate chips, if desired. Let stand 5 minutes.

Pour 1/4 cupfuls onto hot griddle coated with oil. Flip when bubbles have formed on top and continue to cook until done.

Serve with syrup.

NOTE: I sometimes split the batter up before adding nuts or chocolate chips. I then add a little chopped pecans to half the batter and some mini chocolate chips to the other half of the batter.