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Homemade Pumpkin Pancakes

Midday

Pumpkin is the flavor of the season.

Chef Debbie from Harmons shares a recipe your whole family will love.

Homemade Pumpkin Pancakes

Ingredients:

2 3/4 cups all purpose flour

½ cup light brown sugar

1 teaspoon salt

1 tablespoon baking powder

1 teaspoon pumpkin spice

1 cup pumpkin puree

1 cup whole milk

2 large eggs

2 teaspoon vinegar

¼ cup melted butter

Directions:

Using medium bowl, whisk flour, sugar, salt, baking powder and pumpkin spice. In separate bowl add pumpkin, milk eggs and vinegar. Whisk until well mixed. Add to dry ingredients. Stir until all is moistened. It is normal to have small lumps. Stir in melted butter.

Preheat griddle 350 to 370 degrees. Scoop out desired amount. I use 1/3 cup for each pancake. Brown until edges bubble, turn, and when soft to the touch it is done.

Variations: Add chocolate chips or pecans. And to really put it over the edge use cream cheese frosting or whipped cream in place of syrup.

www.HarmonsGrocery.com

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