CT LIVE!: Pumpkin Pancakes - NBC Connecticut
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CT LIVE!: Pumpkin Pancakes

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    NEWSLETTERS

    CT LIVE!: Pumpkin Pancakes

    Gina Luari and Jhovani Diaz from The Place 2 Be showed us how to make this fall breakfast. (Published Tuesday, Oct. 23, 2018)

    Pumpkin Pancakes

    Makes approximately 4 servings

    Ingredients

    • 2 cups all-purpose flour
    • 3 tablespoons brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons pumpkin pie spice mix
    • 1/2 teaspoon salt
    • 1 3/4 cups milk
    • 1 cup pure pumpkin puree
    • 1 large egg
    • 2 tablespoons vegetable oil

    Directions

    In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.

    In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.

    While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.

    Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.

    When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.