It’s fall and that means Pumpkin! Fall in the south is one of my favorite times of year. The heat let’s up but it isn’t too chilly yet. Now, never mind these are made from canned pumpkin and that these delicious pumpkin pancakes can be made anytime of the year.
We’re going to envision driving to the pumpkin patch and carefully picking just the right pumpkin for the job. 😉 These are really good and come together quickly and will remind us of fall no matter what time of year it is.
1 1/3 c All Purpose Flour
1 c milk
2/3 c sour cream
2/3 c canned pumpkin
¼ c sugar
2 T vegetable oil
1 t baking powder
1 t baking soda
1/2 t vanilla extract
¼ t pumpkin pie spice
¼ t cinnamon
¼ t salt
Add flour, baking powder, baking soda, sugar, pumpkin pie spice, cinnamon and salt to a bowl and whisk. Set aside. In another bowl add whole milk, eggs, vanilla extract, vegetable oil, sour cream and pumpkin.
Mix the pumpkin mixture into the flour mixture and mix until combined. Don’t over mix. Transfer the batter into a big measuring cup so it’ll be much easier to pour.
Get a nonstick pan over medium low heat and spray with a little cooking spray or brush in a little vegetable oil. Pour batter into a ½ measuring cup, then pour into pan. Warm plate in the oven set about 150-170 to transfer your cooked pancakes to so they’re stay warm if you like.
Pour in your batter and let them cook. Once the edge start to dry a little and bubbles form on the top flip pancake and cook other side.
The second side cooks way faster than the first side. Remove them to a plate. Serve with maple syrup, butter and whipped cream if you like. Enjoy.