These Pumpkin Pancakes Are The Ultimate Autumn Breakfast!! They’re Soft, Full Of Fall Flavor, And Completely Irresistible When Topped With Homemade Cinnamon Buttermilk Syrup.
Serving Size: 6
- 1 1/2 cups milk
- 1 1/3 cup pumpkin puree
- 1 egg
- 2 tbsp vegetable oil
- 2 cups flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Mix together milk. Pumpkin, egg and oil in a medium bowl.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Add dry ingredients to wet ingredients and stir just enough to combine.
Heat a lightly greased griddle or frying pan over medium/high heat.
Scoop about ¼ – ⅓ cup for each pancake. Brown on both sides and serve hot.
Serve with cinnamon buttermilk syrup and ENJOY!
Recipe and Photo credit: lilluna.com
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