AuthorArt Of CookingCategory

I’m sharing these fluffy pumpkin pancakes too late for breakfast this morning, It’s actually one of my oldest recipes, and one of my favorites for fall. These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour.

Yields1 Serving

 1 cup Maida
 1 tsp Baking Powder
 1 ½ tsp Baking Soda
 Salt
 1 ½ cups Pumpkin Spice
 1 cup Pumpkin puree
 2 tbsp Brown Sugar
 1 tbsp Oil
 ¾ cup Milk

1

Combine maida , brown sugar, baking powder, baking soda, and salt in a large mixing bowl, pumpkin spice and whisk together for two minutes to aerate.

2

In a separate bowl, combine pumpkin puree,brown sugar, milk, 2 tablespoons of vegetable oil

3

Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

4

Coat skillet with 1 teaspoon vegetable oil over medium heat.

5

Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Ingredients

 1 cup Maida
 1 tsp Baking Powder
 1 ½ tsp Baking Soda
 Salt
 1 ½ cups Pumpkin Spice
 1 cup Pumpkin puree
 2 tbsp Brown Sugar
 1 tbsp Oil
 ¾ cup Milk

Directions

1

Combine maida , brown sugar, baking powder, baking soda, and salt in a large mixing bowl, pumpkin spice and whisk together for two minutes to aerate.

2

In a separate bowl, combine pumpkin puree,brown sugar, milk, 2 tablespoons of vegetable oil

3

Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

4

Coat skillet with 1 teaspoon vegetable oil over medium heat.

5

Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

PUMPKIN PANCAKE
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