Pumpkin Pancakes
Easy Pumpkin Pancakes recipe. So soft and fluffy, this makes a great weekend breakfast or brunch idea that you can enjoy year round.
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Servings: 9 pancakes
Calories: 241kcal
Ingredients
- 1 1/4 cup milk
- 1 Tbsp white vinegar
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup salted butter, melted
Instructions
- In a small bowl, mix together the milk and vinegar and set aside to "sour".
- In a large bowl, mix together the flour, powdered sugar, cornstarch, baking powder and salt. Create a well in the centre.
- Add in the eggs, pumpkin puree, butter and soured milk. Mix until smooth.
- Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake and flip when bubbles are covering the surface of the pancakes. Flip and cook the other side until it is golden. Repeat for the remaining pancakes.
Notes
You can substitute buttermilk for the milk and vinegar combo.
Nutrition
Calories: 241kcal