Perfect Pumpkin Pancakes

25 min · Serves 12

Based on a recipe from Kids a Cookin’ Kansas Family Nutrition Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsflour
• 29.6 mlbrown sugar
• 14.8 mlbaking powder
• 6.2 mlpumpkin pie spice
• 4.9 mlsalt
• 1egg
• ½ cupcanned pumpkin
• 1¾ cupslow-fat milk
• 29.6 mlvegetable oil

How to cook it

1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, whisk together the egg, canned pumpkin, low-fat milk, and vegetable oil until evenly blended.
3. Pour the wet mixture into the dry flour mixture and stir gently just until combined, leaving some small lumps in the batter.
4. Heat a skillet or griddle over medium heat for 2 to 3 minutes until hot.
5. Pour ¼-cup portions of batter onto the hot surface and cook for 2 to 3 minutes, until bubbles form and burst on the surface and the edges look set.
6. Flip the pancakes and cook for another 1½ to 2½ minutes, until the undersides are golden brown and the centers reach an internal temperature of 160°F (71°C).
7. Transfer the cooked pancakes to a plate and repeat cooking with the remaining batter.

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