Pumpkin Spiced Pancakes
Your favorite fall spice in pancake form
Servings: 4
Calories: 269kcal
Ingredients
For the pancakes
- 1 1/4 cup self-raising flour
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch ground ginger
- 1 cup milk
- 1/2 cup pumpkin puree unsweetened, unflavored
- 1 egg
- 1 tbsp melted butter
- oil for frying
- salt
To serve
- maple syrup
- bacon
- roasted pumpkin
Instructions
- Mix the flour, sugar, and spices together with a pinch of salt.
- Whisk the milk, pumpkin puree, egg and melted butter together.
- Combine the wet ingredients with the dry and whisk together until smooth. It doesn't matter too much if there are a few small lumps remaining.
- Heat the oil in a non-stick pan or well-seasoned cast iron skillet, over medium-high heat. Add dollops of approximately 1/4 cup of the batter, allowing them to spread out into pancakes.
- Cook for 1-2 minutes, until bubbles start to appear on the surface. Flip, and cook for a further 1 minute on the reverse side, until golden brown.
- Keep warm while you repeat with the rest of the batter. Serve hot, in stacks, with bacon, maple syrup and some roasted pumpkin pieces.
Nutrition
Calories: 269kcal | Carbohydrates: 36.9g | Protein: 7.7g | Fat: 10.1g | Cholesterol: 60.2mg | Sodium: 657.9mg | Sugar: 6.4g