I’ve never had pumpkin pancakes until we went to a Perkins Restaurant in Miami, Florida in September. Oh my, how I loved them. I knew I had to come home and find a good recipe.
I found this recipe from Food.com, they are perfect. They have just the right amount of pumpkin and spice in them. They are quick to make and I could eat them all year long.
These are best served with whipped cream. It just makes them taste better and kids will love it.
- 1¼ cups of all-purpose flour
- 2 tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. nutmeg
- ½ tsp. salt
- a pinch of clove
- 1 cup milk
- 6 tbsp. pumpkin puree
- 2 tbsp. butter, melted
- 1 egg
- whipped cream
- In a large bowl, mix together the flour, sugar, baking powder, spices and salt.
- In a smaller bowl, mix together the milk, pumpkin puree, butter and egg.
- Take the wet mixture and fold into the dry ingredients.
- Heat a greased skillet over medium heat.
- Using a ¼ cup measuring cup pour the batter onto the skillet.
- Cook pancakes for 3 to 4 minutes per side.
- Serve with butter and whipped cream or syrup.