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Quick and Easy Pumpkin Pancakes

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Quick and Easy Pumpkin Pancakes

Directions

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Ingredients :

  • 1 cup whole wheat flour
  • ⅓ cup canned pumpkin
  • 1 egg
  • 4 teaspoons white sugar
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ cup milk
  • or more as needed
  • 2 tablespoons pecan pieces
  • or to taste (Optional)
  • 1 tablespoon confectioners’ sugar
  • or to taste (Optional)
  • Methods :

  • Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
  • Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
  • Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners’ sugar on top.
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