Connecticut Apple Cinnamon and Pumpkin Pancakes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Apple Cinnamon and Pumpkin Pancakes



    Determined Triathlete Never Lost Hope

    This recipe makes 6-8 pancakes.

    1 Cup All Purpose Flour
    1 Tbsp. Granulated Sugar
    2 tsp. Baking Powder
    ¼ tsp. Ground Cinnamon
    ½ tsp. Salt
    1 Egg-large
    ¾ Cup Milk
    ¼ Cup Canola Oil
    ½ Cup Pumpkin Puree-fresh or canned (not pumpkin pie filling)
    ¾ Cup Small Diced Apples

    • Measure the flour, sugar, baking powder, cinnamon, and salt in a bowl large enough to accommodate the other ingredients. Whisk until combined or sift if necessary.

    • In a separate bowl whisk together the egg, milk, oil and pumpkin until smooth.

    • Add the liquid ingredients to the dry ingredients and whisk just until barely smooth. Add the diced apples.

    • Check the consistency of the batter. Place a tablespoon of the batter on the griddle and see if it properly spreads out and sets a pancake. If too thick, add 1 tablespoon of water or milk at a time until correct.

    • Cook on a preheated 350ºf , greased griddle for about 3 minutes on a side or until done. Great served with maple syrup and whipped cream. Enjoy!