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Pumpkin Pancakes

Pumpkin is all the rage as the weather cools and the holidays get closer. But more often than not, pumpkin gets relegated to pie. But pumpkin is so versatile, it can, and should be, used for more than just the deep dish. And these quick and easy Pumpkin Pancakes are a seasonal favorite. The combo of the squash flavor and warm spices are perfect in fluffy flapjack form, especially when topped with butter and maple syrup. They make a perfect fall morning brunch or breakfast.

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Ingredients

WHISK:

WHISK:

Pumpkin pancakes take longer to cook than a standard pancake because of the dense purée, so don’t be tempted to remove them from the griddle too early.

Instructions

Whisk together flour, baking powder, salt, cinnamon, ginger, and allspice.

Whisk together milk, pumpkin purée, eggs, 2 Tbsp. butter, sugar, and vanilla; add dry ingredients and whisk just to combine.

Preheat an electric griddle to 375° or a nonstick skillet over medium; coat with nonstick spray.

Drop batter by ¼ cup measure onto griddle; cook until bubbles appear and bottoms are brown, 4 minutes per side. Serve pancakes with butter and maple syrup.

To be sure the pancakes cook all the way through, gently spread the thick batter out on the griddle.

To be sure the pancakes cook all the way through, gently spread the thick batter out on the griddle.

Nutritional Facts

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