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Pumpkin Pancakes

Written by The Ontario Table

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Yield: 24 pancakes

pumpkin pancakes recipeIngredients:

  • 1 1/2 cups/375 mL  whole milk
  • 1 cup/250 mL  pumpkin puree
  • 1 farm fresh egg
  • 2 tbsp/30 mL  Ontario canola oil
  • 2 tsp/10 mL  white vinegar
  • 2 cups/500 mL  all-purpose flour
  • 2 tbsp/30 mL  brown sugar, packed
  • 2 tsp/10 mL  baking powder
  • 1 tsp/5 mL  baking soda
  • 1/2 tsp/2.5 mL  ground allspice
  • 1 tsp/5 mL  ground cinnamon
  • 1/2 tsp/2.5 mL  ground mace
  • 1/2 tsp/2.5 mL  salt

Instructions:

  1. In a bowl, mix the milk, pumpkin, egg, oil and vinegar.
  2. In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, mace and salt.
  3. Add the flour to the pumpkin mixture and mix just enough to combine.
  4. Heat a lightly oiled griddle over medium heat.
  5. Pour the batter onto the griddle 2 tablespoons (30 mL) at a time. Let the pancakes cook until bubbles begin to form on the top of the pancake.
  6. Turn it over and cook for another 2 minutes or until lightly browned on both sides.
  7. Serve with Ontario Maple Syrup and enjoy!

For more great local recipes pick up your own copy of The Ontario Table.