American Pumpkin Spice Pancakes Recipe
In autumn in the USA everything turns into “pumpkin spice” – from coffee to desserts. These pancakes with pumpkin purée and warm spices smell like a slice of fall on a plate. They are soft, slightly moist and taste great with a drizzle of maple syrup or honey for a weekend breakfast.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- wheat flour - 220 g
- pumpkin purée - 200 g
- milk - 250 ml
- egg - 2 piece
- sugar - 40 g
- baking powder - 10 g
- cinnamon ground - 5 g
- ginger ground - 2 g
- nutmeg ground - 1 g
- vegetable oil - 30 ml
- salt - 1 pinch
- maple syrup - 60 ml
Main Ingredient:
pumpkin
Preparation
- In a large bowl mix the flour, baking powder, cinnamon, ginger, nutmeg, sugar and a pinch of salt.
- In another bowl combine the pumpkin purée, milk, eggs and 1 tablespoon of oil. Whisk until smooth.
- Pour the wet ingredients into the dry and mix briefly, just until combined. The batter will be quite thick but should still be pourable with a spoon.
- Let the batter rest for 5–10 minutes so the baking powder can start working and the mixture thickens slightly.
- Heat a pan with a thin layer of oil over medium heat. You can gently wipe the pan with a paper towel so there isn’t too much fat.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges are set.
- Flip the pancakes and cook for another 2 minutes, until golden and springy to the touch.
- Keep the finished pancakes covered so they don’t cool down while you fry the remaining batches.
- Serve warm, drizzled with maple syrup or honey.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a dry pan or toaster. You can also freeze them in layers separated by baking paper and reheat straight from frozen.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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