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Pumpkin Fritter Pancakes
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(12 servings)
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- 1 cup all-purpose flour
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1 and 1/2 cups canned pumpkin puree
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1 large egg
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1/2 cup granulated sugar
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1 Tablespoon butter - softened
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2 teaspoon pumpkin pie spice
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3/4 teaspoon vanilla extract
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1/2 teaspoon salt
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1/2 teaspoon ginger
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1/4 teaspoon baking soda
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additional butter and powdered sugar - for topping
Makes about 12 medium-sized pancakes.
In a small mixing bowl, whisk together eggs, sugar and salt until well blended. Add pumpkin puree and continue to mix until well blended.
In a separate larger bowl, sift together flour and baking powder.
Add egg mixture to larger bowl along with butter and spices (including vanilla). Mix until well combined.
Spoon in 1/4 cup amounts onto a greased griddle at medium-high heat. Cook until golden on both sides.
Serve warm with a pat of butter and a sprinkling of powdered sugar.
Check out these other pumpkin recipes.
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A basic pancake batter gets 'jack'-ed up (as in Jack O' Lantern) with pumpkin puree and all the spices that make pumpkin pie so good.
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Mr Breakfast would like to thank CurtAndMary for this recipe.
Recipe number 1565. Submitted 10/27/2005.
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