Ingredients
6
6 servings
- •2 cups all-purpose flour
- •2 tablespoons brown sugar
- •1 tablespoon white sugar
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 cup pumpkin puree
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground allspice
- •1 egg
- •1 ½ cups milk
- •2 tablespoons vegetable oil
- •2 tablespoons lemon juice
- •2 teaspoons grated lemon zest
- •1 teaspoon vegetable oil
Instructions
- Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
- In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
- Coat skillet with 1 teaspoon vegetable oil over medium heat.
- Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
Nutritional Facts
Per 6 servings
- Calories: 284
- Carbohydrate: 46g
- Fat: 8g
- Fiber: 3g
- Protein: 8g
- Sugar: 11g
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