Perfect Pumpkin Pancakes - made from scratch with just the right amount of sweetness and spice. Make a big batch this weekend and freeze leftover pancakes for a quick weekday breakfast. (that is, if there are any leftover!)
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photography by Paul Gelsobello Studio
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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 pancakes
1 can Baker's Joy non-stick spray with flour
2 cups all- purpose flour
1/4 cup brown sugar
2 tsp. pumpkin pie spice*
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups milk
1 cup canned pumpkin
1 egg
2 Tbsp. unsalted butter, melted
maple syrup
Combine flour, brown sugar, pumpkin pie spice baking powder, baking soda and salt. Combine milk, pumpkin, egg and butter and stir into flour mixture.
Spray large skillet or griddle with Baker's Joy spray. Heat skillet over medium heat and pour batter into skillet, using about ¼ cup for each pancake. Cook 4 minutes or until tops are bubbly and edges are set. Flip and cook 3 to 4 minutes until golden. Repeat with remaining batter. Serve with maple syrup.
*If you don't have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg.
recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
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