COURSE BREAKFAST PREP TIME 10 MINS COOK TIME 20 MINS TOTAL TIME 30 MIN
INGREDIENTS
1 1/2 cups all purpose flour
1/4 cup brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup pumpkin puree
2 eggs
1/2 teaspoon vanilla extract
Non-stick cooking spray
SERVE WITH:
Whipped cream optional
Maple syrup optional
Chopped pecans optional
INSTRUCTIONS
Add the flour, brown sugar, pumpkin pie spice, baking powder and salt to a large mixing bowl. Stir until well combined.
Add the milk, pumpkin puree, eggs and vanilla extract to the dry ingredients. Whisk until well combined.
Spray a pan with non-stick cooking spray, and heat over a low-medium heat. Scoop 1/4 cup of pancake batter into the frying pan. Cook until golden on the underside and bubbly on top, then flip and cook the other side until golden and cooked through.
Repeat until all of the batter has been cooked. Serve immediately with whipped cream, chopped pecans and a drizzle of maple syrup.
