In a bowl, mix together the milk, pumpkin, egg,
oil and vinegar. Combine the flour, brown sugar,
baking powder, baking soda, allspice, cinnamon,
ginger and salt in a separate bowl. Stir into the
pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over
medium high heat. Pour or scoop the batter onto the
griddle, using approximately 1/4 cup for each
pancake. Brown on both sides and serve hot with warm
maple or other syrup.
Originally Submitted
10/31/2012
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