Pumpkin Pancake Recipe for Fall

Fall is here and along with plenty of pumpkins. Try this delicious pumpkin pancake recipe on the weekend. Packed with Pumpkin and a sprinkle of cinnamon and ginger, they feel and taste special, but are quick to make.  

Prep Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

• 1.5 cup milk
• 1 cup of diced pumpkin
• 1 Egg
• 1 tbsp Extra Virgin olive oil
• 2 tbsp vegetable oil
2 tbsp butter
• 1 tbsp apple cider vinegar
• 2 cups all purpose flour
• 4 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1½ tsp salt
• ½ tsp ground ginger
 

Cooking Directions:

  1. Preheat oven to 450⁰ F
  2. Spread diced pumpkin on a baking sheet and mix with olive oil and sprinkle with 1 tsp salt
  3. Bake diced pumpkin in oven for 25 minutes
  4. Mix the flour, baking powder, baking soda, ground cinnamon, 1/2 tsp salt, and ground ginger together
  5. Blend baked pumpkin in a blender until a smooth consistency is achieved
  6. Add the blended pumpkin puree, egg, vegetable oil, apple cider vinegar, and milk gradually to the mixed dry ingredients
  7. Preheat skillet to medium heat
  8. Add a tablespoon butter to the skillet and add pancake mix (~ 1/3 cup per pancake)
  9. When pancake starts to show air bubbles flip and cook for another 2-3 minutes (until golden brown)
  10. Add your favorite syrup or just sprinkle with powdered sugar
  11. ENJOY!