Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce for a special breakfast.
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
- 1/4 cup water
- 1 large egg
- 2 tablespoons vegetable oil
- Pumpkin Maple Sauce (recipe follows)
- Chopped nuts (optional)
COMBINE flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin, water, egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.
FOR PUMPKIN MAPLE SAUCE
HEAT 1 cup maple syrup, 1 1/4 cups LIBBY'S 100% Pure Pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.
Review This Recipe
excellent to freeze
I made these for the first time and was so impressed that I made an additional batch that same day. The pumpkin pancakes are very moist so they freeze wonderfully and are as fresh tasting and moist out of the freezer as they were the same day I originally made them. wonderful with maple syrup as well.
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