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Pumpkin Pancakes

2 Cup Flour
2 Tbsp Brown Sugar
1 Tbsp baking powder
1 tsp salt
1 tsp Cinnamon
1/3 tsp Nutmeg
1/3 tsp Ginger
1 ½ C Milk
½ C Cooked Pumpkin
1 Egg
2 Tbsp vegetable oil

In a large bowl combine dry ingredients. In a small bowl, combine milk, pumkin, egg, oil and add to the dry ingredients until a thick batter if formed. Pour a ¼ cup batter on a hot griddle for each pancake, use a spatula to spread and form 4” pancake. Turn when top looks dry and cook another 2-3 minutes. Top with Vanilla Pancake Sauce

Vanilla Pancake Sauce

1 Cup Sugar
1/2 tsp Cinnamon
2 Tbsp Butter
3 Tbsp Flour
2 Cup Water
1 tsp Vanilla

In a saucepan combine sugar, flour, and cinnamon. Whisk in water and bring mixture to a boil to dissolve sugar. Simmer for two minutes. Remove from heat, whisk in vanilla and butter until butter is melted. Serve immediately over pancakes or pass in an insulated gravy bowl.

Vanilla saucea can be refrigerated in a jar for up to a month.