CLEVELAND, Ohio - It's the time of year when 'pumpkin' is a very popular ingredient in recipes. Lee Ann Miller, owner of the Miller Haus Bed & Breadfast in Amish Country, says her family loves pumpkin in their pancakes and she shared her recipe with Fox 8's Kristi Capel. Lee Ann says her family loves this recipe for breakfast and also for dinner.
Lee Ann is also a friend of Walnut Creek Cheese and you can click here for a link to Lee Ann's blog on FOX8.com.
- 1-1/2 cups whole milk
- 1 cup pumpkin puree (LeeAnn likes Libby’s)
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider 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 and stir with wire whisk. With a spatula, fold dry mixture 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.