Farmhouse Pumpkin Pancakes
As the weather outside starts to cool down, these light and fluffy pumpkin pancakes can help take the chill out of the air.
Prep Time 5 mins. | Cook Time 4-5 mins | Total Time 15-20 min | Makes 8 Pancakes
1 3⁄4 cups flour (white or whole wheat)
3 tbsp. Republic of Vermont Maple Sugar
1 tbsp. cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 ½ cup milk
2 eggs, lightly beaten
4 tbsp. melted butter
Republic of Vermont Rum Barrel Aged Maple Syrup for serving
In a bowl, mix together the flour (whole wheat works well with the strong spices and pumpkin flavor), maple sugar, baking powder, cinnamon, ground cloves, ground ginger, salt, and ground allspice.
Add the canned pumpkin, milk, eggs, and melted butter to the flour mix and whisk until you have a smooth batter.
Heat a nonstick frying pan over medium-high heat and then pour about a ½ cup of batter into the pan. Cook the pancake until bubbles begin to form on the edges, flip and cook until done (about 4-5 minutes total). Repeat with the remaining pancake batter. Serve pancakes hot with a pat of butter and Republic of Vermont Maple Syrup or our limited release Republic of Vermont Rum Barrel Aged maple syrup for more of that fall spice and warmth.