MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fluffy Pumpkin Pancakes
Categories: Breakfast, Pancakes
Yield: 12 Pancakes

2 c All-purpose flour;
- spooned & leveled
2 1/2 ts Baking powder
1/2 ts Baking soda
2 ts Pumpkin pie spice
1/2 ts Salt
1 1/2 c Whole milk; room temperature
3/4 c Pumpkin puree;
- not pie filling
2 lg Eggs; room temperature
3 tb Light brown sugar; packed
3 tb Unsalted butter;
- melted, more for pan
2 ts Vanilla extract
Maple syrup; for serving

Preparation time: 10 minutes
Cooking time: 20 minutes

These fluffy pumpkin pancakes are soft, tender, and full of warm
pumpkin spice. Ready in about 30 minutes, they're perfect for cozy
weekend mornings and freeze beautifully for busy weekdays.

In a large bowl, whisk together the flour, baking powder, baking soda,
pumpkin pie spice, and salt.

In a medium bowl, whisk the milk, pumpkin puree, eggs, brown sugar,
melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir gently
with a spatula until just combined. The batter will be thick, and a
few lumps are fine. Let it rest for 5 minutes.

Heat a nonstick skillet or griddle over medium-low heat and brush it
lightly with butter.

Pour about 1/4 cup of batter per pancake and spread it gently. Cook
for 2 to 3 minutes, until bubbles form and the edges look set. Flip
and cook for 1 to 2 minutes more, until golden and cooked through.
Adjust the heat as needed.

Transfer the cooked pancakes to a baking sheet in a 200?F (95?C)
oven while you cook the rest of the batter.

Serve warm with butter, maple syrup, and toasted pecans.

Recipe by Lola Osinkolu

Recipe FROM: <https://cheflolaskitchen.com/fluffy-pumpkin-pancakes/>

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