Pumpkin-infused pancakes with a hint of vanilla.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Flour | 2 cups | ||
| Baking Powder | 2 teaspoons | ||
| Baking Soda | 1 teaspoon | ||
| Salt | ½ teaspoon | ||
| Ground Cinnamon | 2 teaspoons | ||
| Nutmeg | 1 teaspoon | ||
| Pumpkin Puree | 15 oz can | ||
| Brown Sugar | ⅓ cup | ||
| Egg | 1 | ||
| Vegetable Oil | 3 tablespoons | ||
| Whole Milk | 1½ cups | ||
| Vanilla Extract | 1 tablespoon |
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
2 cups Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda ½ teaspoon Salt 2 teaspoons Cinnamon 1 teaspoon Nutmeg
In another bowl, blend the pumpkin, brown sugar, egg, oil, milk, and vanilla extract. Make sure it is well mixed and smooth, at least 1 minute stirring vigorously.
15 oz Pumpkin Puree ⅓ cup Brown Sugar 1 Egg 3 tablespoons Vegetable Oil 1½ cups Whole Milk 1 tablespoon Vanilla Extract
Pour the wet ingredients into the dry ingredients and whisk gently to combine. The batter should be thick and lumpy.
Heat a gridle or skillet over medium heat (about 375°F, 190°C). Coat with butter or nonstick cooking spray.
Once hot, drop a large spoonful (1/4 cup) of batter onto the griddle; you can cook as many of these spoonfuls at a time as your pan allows. Cook until holes in the pancake surface start to form around the border, about 2-3 minutes. Then, flip the pancakes and cook on the other side another 1-2 minutes. Repeat until the batter is exhausted.
Serve with other breakfast items, like fresh fruit, scrambled eggs, or sausages!