Start your weekend with these pumpkin pie flavored pancakes. Pancake recipes are a great way to use up milk before it expires. Got left over pancakes? They freeze well!
- 11/2 cup (375 mL) milk
- 2 tbsp (30 mL) vinegar
- 2 cup (500 mL) flour
- 1/4 cup (60 mL) brown sugar
- 2 tbsp (30 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tbsp (15 mL) pumpkin pie spice*
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) pumkin puree (fresh cooked or canned)
- 1 egg
- 2 tbsp (30 mL) butter, melted
- 1 tsp (5 mL) vanilla
- butter, to grease the pan
- whipped cream (sweetened with 2 tsp/10 mL granulated sugar)
- toasted pecan pieces
- Canadian maple syrup
- Combine milk and vinegar; set aside.
- In a large bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate medium bowl, whisk together the milk and vinegar, pumpkin, egg, butter and vanilla.
- Add the wet mixture to the dry mixture and stir by hand – just enough to combine. Do not over mix. For fluffier pancakes refrigerate the batter for 30 minutes.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Scoop 1/4 cup of the batter onto the pan and spread with the back of a spoon. Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface; flip the pancake and allow to cook another minute or two.
- Serve hot topped with whipped cream, toasted pecans, and Canadian maple syrup.
- Left over pancakes can be cooled then frozen. Reheat for a quick snack in the toaster.
*Instead of pumpkin pie spice the following spices can be used: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg. In addition to the cinnamon in the pumpkin pie spice mxi, add the additional 1 tsp of cinnamon as called for in the recipe.