Pumpkin Pancakes
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| Prep Time | 10 minutes |
| Servings |
pancakes
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Ingredients
- 1 3/4 cups flour
- 3 tbsp sugar
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp allspice
- 2 cups fresh pumpkin puree
- 1 cup heavy cream
- 1/4 cup milk
- 2 eggs
- 6 tbsp canola oil
Ingredients
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Instructions
- In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt and allspice.
- Add pumpkin, cream, milk, and eggs. Whisk until smooth.
- Heat 1 T. oil on a 12-inch nonstick skillet or griddle.
- Pour 1/4c of batter onto skillet to make a 3-inch pancakes.
- Cook until bubbles begin to form on the edges 1-2 minutes.
- Flip and cook until done, 1-2 minutes more.
- Repeat with remaining oil and pancake batter
Recipe Notes
Serve hot with butter and syrup.
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