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Chef Magana - Good living through good food
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Breakfast, Fall, Recipes

Pumpkin Pancakes

There is nothing like a good breakfast to warm up a brisk fall day. These pumpkin pancakes will be a big hit for those autumn breakfasts.

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Pumpkin Pancakes
My Pumpkin Pancakes are perfect for brisk fall morning breakfasts.
Course Breakfast
Servings
Ingredients
  • 2 1/4 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 4 tablespoons Sugar
  • 1 Pinch Salt
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Vegetable Oil
  • 1 1/2 cups Milk
  • 3/4 cups Pumpkin Purée
  • 1/2 teaspoon Pumpkin Spice
Course Breakfast
Servings
Ingredients
  • 2 1/4 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 4 tablespoons Sugar
  • 1 Pinch Salt
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Vegetable Oil
  • 1 1/2 cups Milk
  • 3/4 cups Pumpkin Purée
  • 1/2 teaspoon Pumpkin Spice
Instructions
  1. In a medium size mixing bowl, add all the dry ingredients and mix: flour, baking powder, baking soda, sugar and salt.
  2. In a separate bowl add all the wet ingredients and mix well: eggs, milk, pumpkin purée, pumpkin spice, oil, vanilla extract.
  3. Slowly pour and mix the wet ingredients in the dry ingredients just until incorporated. Don't over mix batter.
  4. In a non-stick pan over medium heat, lightly spray with pan coating and scoop out 1/4 cup of batter.
  5. Cook until bubbles stop forming and popping. Turn over with a spatula and cook couple minutes.
  6. I keep the pancakes on a cookie sheet in a 200'F oven until they are all cooked off. Top with butter and maple syrup. Or maybe just a few shakes of powder sugar.
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October 22, 2017by admin

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