If you love pumpkin, then these pumpkin pancakes will make your mouth water. They could
also be served as dessert, because they are so decadent.
Being Fall in all, it's the perfect time of year to make these yummy pancakes.
I have been thinking about pumpkin for quite some time now.
I served them with maple syrup and 1/3 of a cream cheese package. I melted the
mixture in the microwave for a few minutes.
Here's the recipe:
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
6 Tablespoons cold unsalted butter, cut into pieces
3/4 cup all purpose flour
1/2 cup whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoons nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1. Make the streusel first. In a medium bowl, combine flour, brown sugar,
cinnamon, and butter. Mix together with your hands or fork until crumbly.
Set aside for now.
2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract.
Add wet ingredients to the flour mixture and whisk until combined.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of the batter onto heated pan. Add 1-2 tablespoons of the streusel mixture. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cook for another 2 minutes.
Serve Pancakes warm with the cream cheese mixture or maple syrup and enjoy!
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