Pumpkin Spice Pancakes
Thick, fluffy pancakes made with pumpkin puree and pumpkin spice
Equipment
- 1 Large mixing bowl
- 1 Sieve
- 1 Whisk
- 1 ice cream scoop optional
- 1 Frying pan
Ingredients
- 100 grams pumpkin puree
- 30 grams caster sugar
- 1 tsp vanilla paste or extract
- 2 whole eggs
- 150 grams plain flour
- 2 tsp baking powder
- 1 tsp pumpkin spice
- 50 grams milk
- 1 tsp vegetable oil or any flavourless oil
- 5 grams butter
Instructions
- In a mixing bowl, add the pumpkin puree and sugar. Whisk together.
- Add the eggs and vanilla and whisk again.
- Sieve in the flour and baking powder and mix until smooth.
- Add the pumpkin spice and milk and whisk briefly. Be careful not to overmix.
- Heat a frying pan on medium heat. Add the oil and butter when hot.
- Add scoops of the pancake batter to the hot pan, how many you get will depend on the size of your pan, you may be able to fit 2 or 3 at a time depending on the size.
- Cook for 2-3 minutes on one side or until air bubbles start to form on the top of the pancakes.
- Carefully flip the pancakes and cook for a further 1-2 minutes until the pancakes have risen considerably.
- Remove from the pan and place into a low heat oven to keep warm while you finish the others.
- Keep cooking the pancakes until all batter has been used.
- Serve warm with toppings of your choice.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.