Pumpkin Pancakes

Pancakes are our favourite weekend brunch food, I love their thickness and richness and the fact that you can make them as healthy or indulgent as you want. I make them often, when friends are visiting, for birthday breakfasts or simple because I feel like it. Since last weekend was Halloween, it seemed a good enough reason to make pumpkin pancakes!

I remember that when I first started making pancakes, it took me ages to find the perfect recipe. In fact it took me several years and every time I went to US, I would come back with greater expectation on how my pancakes should look and taste. I now have a few favourite recipes for pancakes and this one is one of them!

These pancakes is dairy-free and packed with all the seasonal spices , all spices, cinnamon and ginger. They are packed with flavour and delicious.

The recipe call for many ingredients but take no time to make, all you need is tow bowls, a good griddle and a bit of patience while the cook!

Ingredients

  • 2 cups Plain Flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp AllSpices (ground)
  • 1 tsp Cinnamon (ground)
  • 1/4 tsp Ginger (ground)
  • 1/2 tsp Salt
  • 2 tsp Sugar
  • 1 tsp Vanilla extract
  • 1 1/2 cup Almond milk (or milk of preference)
  • 2 tbsp Sunflower oil (or other vegetable oil)
  • 2 tbsp White wine vinegar
  • 1 cup Pumpkin puree (either the can version or home-made)
  • 1 Egg (medium)

Method

1. Mix all the dry ingredients, with the exclusion of the sugar, in a big bowl with a spatula.

2. In another bowl whisk the sugar, vanilla extract, milk, sunflower oil, vinegar, pumpkin puree and egg.

I usually mix the sugar with the wet ingredients so that it dissolves and I do not have lumps of sugar in the batter.

3. Pour the wet ingredients in the bowl with the dry ingredients and incorporate gently using a whisk .

4. Warm up a griddle/skillet/pancake pan on a medium heath. Then pour some of the batter on the griddle and cook the pancakes. I use a 1/4 cup to measure the amount of batter for pancake.

Cook until you see small bubbles in the batter then flip the pancake and cook it on the other side. It should take about 3 minute. Once flipped cook of an extra couple of minutes.

Once your pancakes are ready serve them with some good maple syrup, oven grilled bacon and maple syrup pecans!

You can freeze any leftover pancakes. Just defrost them and warm them up in the toaster to eat them once frozen.

Enjoy baking these pancakes and let me know if you have any comments or questions!

If you want to make this recipe and share it on your social media please tag me using @prepandproperrecipes and the tag #prepandproperrecipes

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