Pumpkin Pancakes For Baby And Me Recipes

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• -In a large mixing bowl, whisk together milk, pumpkin, egg, butter, and vinegar til blended.
• -In a separate bowl, combine dry ingredients. I like to whisk the dry ingredients together, they blend really well that way.
• -Stir dry ingredients into wet mix with a wooden spoon just until blended. Batter will be very thick! Let sit while you ready the pan (10 minutes or so).
• -Spray griddle or nonstick pan with oil (or use butter ;) and heat on medium.
• -Pour batter by 1/4 cupfuls onto pan and spread the batter out a bit. Cook til bubbles form on top of pancakes, 2-3 minutes, and flip. Cook til golden on second side, about 1 min more.
• You can refrigerate these in an airtight container for 3 days, or wrap and freeze for a month. Great toasted or broiled in a toaster oven.