This pumpkin pancake recipe is the perfect way to savor the season.
As the weather finally turns crisp in California, it’s time to enjoy the fall flavors that make the season so great! You don’t even have to wait until dinner to do that.
Make this flavorful recipe for pumpkin pancakes to savor the season’s flavors as you start your day!
- 1 cup of pumpkin puree
- 1 ½ cups of milk
- 2 tablespoons of vegetable oil
- 2 tablespoons of vinegar
- 1 egg
- 2 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 3 tablespoons of brown sugar
- ½ teaspoon of salt
- ½ teaspoon of ground ginger
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cinnamon
- 1 cup of walnut halves
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the pumpkin, milk, oil, vinegar and egg. In another bowl, stir together the flour, baking powder, baking soda, brown sugar, salt, ginger, allspice, and cinnamon.
Make a well in your flour mixture. Pour your pumpkin mixture into it and stir slowly just until your batter is combined (avoid stirring too much or it will result in tough pancakes!).
Heat a large frying pan over medium high (don’t add any oil to it yet). Pour your walnuts in and toast, stirring constantly, until they’re golden brown and fragrant (1 to 2 minutes).
Transfer your toasted nuts to a separate dish, then warm a little oil in your frying pan. Scoop ¼ cup of batter per pancake into the griddle and cook until browned on both sides. Serve topped with your toasted walnuts and enjoy!
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