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Pumpkin Pancakes
What you’ll need
You shop for many of the ingredients in this soup with your Bridge Card and Double Up Food Bucks.
All-purpose flour
1 cup
Brown sugar
2 tbsp, packed
Baking powder
2 tsp
Pumpkin spice
1 tsp
Salt
1/8 tsp
Skim milk
1 cup
Cooked pumpkin
1/2 cup
Vanilla extract
1/2 tsp
Egg
1
Cooking spray
Instructions
Serves 4
Time:
Print
SourceMichigan Farmers Market Association
Preparation:
1. In a large bowl, mix flour, sugar, baking powder, spices and salt.
2. In another bowl, beat the milk, pumpkin, vanilla and egg; add into the flour mixture until just incorporated.
3. Heat a nonstick griddle or a large nonstick frying pan over medium heat, coat lightly with cooking spray.
4. Pour batter in 1/4-cup portions onto griddle, cook until pancakes are browned on the bottom, about 2 minutes.
5. Turn with a spatula and brown other sides, 1 to 2 minutes longer.
6. Serve warm and top with Greek yogurt and toasted nuts or maple syrup.
