Pumpkin Spice Pancakes
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
This recipe is brought to you by our friends at Robin Hood® Baking Family
Ingredients
Pumpkin puree
½ cup(s)
Salted butter
3 tbsp(s), melted
Carnation 2% partly skimmed evaporated milk
1 cup(s), regular or fat free
Egg
2 large
Vanilla extract
1 tsp(s)
Maple syrup
¼ cup(s)
Robin Hood Organic All Purpose Flour
1½ cup(s)
Baking powder
2 tsp(s)
Baking soda
¼ tsp(s)
Ground allspice
1 tsp(s)
Ground ginger
¼ tsp(s)
Freshly grated nutmeg
½ tsp(s)
Salted butter
1 tbsp(s), for cooking
Instructions
1
Whisk the pumpkin, butter, evaporated milk, eggs, vanilla and maple syrup in a large bowl. Mix in remaining ingredients – batter will be thick. Thin with additional evaporated milk if desired.
2
Melt 1 tbsp (15mL) of butter in large frying pan over medium heat. Drop batter by ¼ cup (50mL) into hot pan. Cook until puffy and bottom is golden. Flip and continuing cooking until golden brown. Repeat with remaining batter. Keep warm in oven until ready to serve.
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