Christina’s Pumpkin Pie Pancakes
- Yield 10 servings
Pumpkin pie is one of my favorite Thanksgiving dishes. One day, I decided to experiment a little and see if I could get the taste of pumpkin pie into a pancake. To remind people of pumpkin pie, I serve them cold with whipped topping to dip them in.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Whipped topping, optional
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the eggs in a medium bowl until well beaten. Add the pumpkin, milk, cinnamon, ginger, and cloves; whisk until well blended. Pour pumpkin mixture into the flour mixture; mix well. Batter will be thick.
- Preheat an electric griddle to 375 degrees F. or place a large skillet over medium heat. Coat with nonstick cooking spray. Using a 1/4-cup measure, pour batter on griddle or skillet. Using the back of a spoon, spread mixture to create 4-inch circles. Cook until golden, about 21/2 minutes on each side. Turn pancakes more than once, if necessary. Repeat with remaining batter.
- Serve warm or cool with whipped topping, if desired.
—Christina Wood, Martinsburg, MO