Pumpkin Pancakes

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Pumpkin Pancakes
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Prep Time 10min Cook Time 20min

These cozy pancakes taste as good as pie. My kids love to help whisk up the ingredients and giggle with delight when I manage to shape them into pumpkins on the griddle. For a special treat, top them with a dollop of whipped cream and mini chocolate chips.

What you'll need

  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 cups buttermilk
  • 1/2 cup pumpkin puree
  • 2 extra large eggs
  • 2 tablespoons melted butter
Notes:

Yields 16 dollar-size pancakes

How to make it

  1. Preheat the oven to 200 degrees. Heat a griddle over medium heat. Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.

  2. Pour about 1 tablespoon of oil on the griddle and spread with a paper towel. Pour batter, a 1/4 cup at a time, onto the griddle to make dollar-sized pancakes.

  3. When the pancakes bubble and the edges look dry after about 2-3 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.

  4. Remove to a serving tray, cover with foil and set in the oven to keep warm while you make another batch. If the pancakes are cooking too quickly, turn down the heat. Re-oil griddle as necessary. Serve hot with warm maple syrup or whipped cream and chocolate chips.

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