Maple Pumpkin Pancakes
We shared a recipe we've always enjoyed from allrecipes for pumpkin pancakes. Over the last few weeks we've tweaked the recipe to be our own version with a special ingredient within the batter: maple syrup.
2 cups milk
1 cup pumpkin puree
1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
pinch of ground cloves
Optional: Miniature chocolate chips, about 1 cup.
1. In a large bowl mix the milk, pumpkin puree, maple syrup, egg, vegetable oil, and cider vinegar.
2. In a separate, smaller bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and ground cloves.
3. Add the flour mixture to the pumpkin mixture until just blended.
4. On a lightly greased hot skillet or griddle use a ladle or pour the pancake mixture to the desired size pancake. (We're big fans of using a non-stick griddle like this one for almost perfect pancakes every time.)
5. If adding chocolate chips, which the boys and I love to do in this recipe, we add them a few minutes after pouring the batter but before flipping to the other side. We sprinkle them over the batter and they usually sink down a little into the middle.
6. Brown the pancakes on both sides until both sides are golden and the pancake is cooked all the way through.
Top with a little more maple syrup and enjoy!