Pumpkin Spice Pancakes

Clock Icon 25 mins |
Servings: 4-6 |
Prep: 10 mins |
Cook: 15 mins

Ingredients

  • 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
Suggested Toppings
  • whipped cream (sweetened with 2 tsp/10 mL granulated sugar)
  • toasted pecan pieces
  • Canadian maple syrup
   

Method

  1. Combine milk and vinegar; set aside.
  2. In a large bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the milk and vinegar, pumpkin, egg, butter and vanilla.
  4. 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.
  5. Heat a lightly oiled griddle or frying pan over medium high heat.
  6. 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.
  7. Serve hot topped with whipped cream, toasted pecans, and Canadian maple syrup.
  8. Left over pancakes can be cooled then frozen. Reheat for a quick snack in the toaster.

Tips

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 mix, add the additional 1 tsp of cinnamon as called for in the recipe.

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