Pumpkin Pancakes

Name: Pumpkin Pancakes
Ingredients: 1.25 cups unbleached all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 0.5 teaspoon kosher salt; 0.5 teaspoon cinnamon; 0.5 teaspoon ground ginger; 0.125 teaspoon nutmeg, preferably freshly grated; Pinch of ground cloves; 1 cup milk; 6 tablespoons pumpkin puree; 2 tablespoons butter, melted, plus more for skillet and serving; 1 egg; Pure maple syrup, for serving

5.0

(2)

1 Review

By

Martha Stewart

Updated on April 29, 2020

Yield:

8 to 10 pancakes

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Ingredients

1 ¼ cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon nutmeg, preferably freshly grated
Pinch of ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
Pure maple syrup, for serving

Directions

Whisk flour, sugar, baking powder, salt, and spices in a bowl.
In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

Sang An

Originally appeared: Martha Stewart Living, October 2004

Pumpkin Pancakes

Ingredients

Directions

Related Articles