Ingredients
2 cups flour
1/2 cup sugar
2 eggs
1/3 cup oil
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp vanilla
1/2 tsp nutmeg
1/4 tsp salt
Butter
Maple syrup
Whipped cream or yogurt
Directions
- In a large mixing bowl, combine flour, baking powder, sugar, spices and salt.
- Add eggs, oil, vanilla, and pumpkin puree. Stir well.
- Heat a large skillet or pancake grill to medium-high. Grilling surface is ready when water drops sizzle on contact.
- Use small ladle to scoop out pancakes, as many as will fit on the surface. Leave enough space in between each so you can turn with a pancake spatula. Gently smooth out to form evenly flat cakes.
- After 2 minutes or so, when bubbles form and edges firm, flip. Cook on the opposite side for maybe 2 minutes more.
- If you want your pancakes darker, flip again until desired doneness is reached.
- Transfer pancakes to a dinner plate and continue stacking them, with pats of butter in between, as you cook the pancakes in rounds. To keep them hot, turn a large glass bowl over the top to use as a cover.
- Serve hot, with plenty of butter and maple syrup. You might also enjoy your pumpkin pancakes with a dollop of whipped cream or some yogurt on the side.
