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Kali's Pumpkin Pancakes
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(4 servings)
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- 2 large eggs
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1 and 1/4 cups buttermilk
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4 Tablespoons butter - melted
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3 Tablespoons canned pumpkin
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1 and 1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon cinnamon
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1/4 teaspoon allspice
Preheat a skillet over medium heat. Coat pan with oil cooking spray.
Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.
Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until dark brown.
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A little bit of canned pumpkin goes a long way in providing flavor to these pancakes. Cinnamon and allspice give them just the right seasoning.
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Mr Breakfast would like to thank lexani97 for this recipe.
Recipe number 533. Submitted 9/14/2002.
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