Pumpkin Pancakes with Blueberries - Northern Michigan's News Leader

Pumpkin Pancakes with Blueberries

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    1 1/2 cups milk
    1 cup pumpkin puree
    1 egg
    2 tablespoons vegetable oil
    2 tablespoons vinegar
    2 cups all-purpose flour
    3 tablespoons brown sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon salt

    In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

    Optional - saute 1 Tbsp butter and fresh blueberries slightly sugared