Perfect Pumpkin Pancakes
Description
Crisp, cool mornings call for fall foods. These delicious pancakes are perfectly fluffy and light with crispy edges. They can be ready on your table in less than 30 minutes.
Ingredients
1 1/2 c. all-purpose flour, spooned into measuring cup, leveled off
2 t. baking powder
1/4 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground allspice
1/4 t. ground ginger
1/2 t. salt
1/2 c. pure pumpkin (like Libby’s)
3 T. unsalted butter, melted
1 c. milk
2 large eggs
3 T. maple syrup, plus more for serving
vegetable oil, for cooking
Directions
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Preheat oven to 200 degrees F, setting an oven rack in the middle position. Line a baking sheet with aluminum foil.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt; set aside.
In a large bowl, whisk together the pure pumpkin and melted butter; whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture; whisk until smooth. If the batter seems too thick, add 1 to 2 more T. milk. DON'T over-mix.
Heat a non-stick skillet or a griddle over medium heat; coat lightly with vegetable oil. Drop about 1/4 c. batter from a small ladle or large spoon; cook until puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip; cook until the bottom is golden, about 30 seconds.
Serve immediately with a pat of butter and maple syrup.
Makes 12 pancakes.
*To Freeze: The pancakes can be frozen for up to 3 months. After they're completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack tightly in aluminum foil and/or place inside a heavy-duty freezer bag. To reheat, place pancakes in a single layer on a baking sheet; cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.