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Thanksgiving Pumpkin Pancakes with Pumpkin Maple Sauce

2  cups all-purpose flour 
2  tablespoons packed brown sugar 
1  tablespoon baking powder 
1 1/4  teaspoons cinnamon
1  teaspoon salt 
1 3/4  cups milk
1/2  cup pumpkin puree
1  large egg 
2  tablespoons vegetable oil 

Pumpkin Maple Sauce
1  cup maple syrup 
1 1/4  cups pumpkin puree 
1/4  teaspoon ground cinnamon

1.Start by making the Pumpkin Maple Sauce. Heat maple syrup, pumpkin, and cinnamon in small saucepan until warm; cover and set aside.
2.Then Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
3.Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
Add to flour mixture. Stir just until moistened; batter may be lumpy.
4.Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.

Serve with prepared Pumpkin Maple Sauce.