Pumpkin Pancakes with Apple Preserves and Maple Syrup
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Pumpkin Pancakes with Apple Preserves and Maple Syrup
  1. Mix together dry ingredients and spices in large bowl.
  2. Mix pumpkin puree, oil or melted butter, 1 cup buttermilk or milk and mix lightly.
  3. Add remaining milk as needed to make a batter the consistency of cream.
  4. Heat griddle or heavy pan and, when hot, lightly oil it.
  5. For each pancake, pour approximately 1/4 cup batter onto griddle in a circle and let the middle fill in.
  6. When the edges look dry, the middles bubble and bottom is golden brown, flip and cook remaining side. (Only flip pancakes once – constant flipping dries them out.)
  7. Repeat with remaining batter. You can keep pancakes warm in a 200 degree F oven in oven-proof serving dish as you make them.
  8. Mix together maple syrup and yogurt.
  9. Serve pancakes hot and topped with apple preserves and yogurt-syrup at the table.
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