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.