Ingredients

The following ingredients have 12 Servings
  • 1 cup milk, scalded (see Video in notes) ( I use 1 %)
  • 2/3 cup brown sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger ((dry spice, NOT fresh ginger))
  • 1 1/2 cups pumpkin puree (canned or fresh)
  • 2 tbsp vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup (* I use low sugar)
  • 2 large eggs
  • whipped cream
  • caramel sundae sauce
  • chopped walnuts
  • additional cinnamon

Instruction

  • Preheat oven to 400 degrees F. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray ensuring to cover the sides and corners or you can line baking sheet with parchment paper.
  • Scald milk (see video in notes) Cool.
  • In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and ginger.
  • In a separate bowl, whisk in the pumpkin puree, eggs, oil, maple syrup and vanilla extract. Add cooled milk (it can be warm, just not hot.)
  • Mix wet ingredients into the dry ingredients and mix until incorporated and smooth.
  • Pour batter onto the prepared baking sheet. Tap the pan on the counter a couple of times to even out the batter.
  • Bake pancakes for 14-18 minutes or until a toothpick inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom.
  • Allow to cool for 2-3 minutes, then slice into 12 individual pancakes.