Pumpkin Walnuts Pancakes
- 1 cup All-purpose flour, , 125g
- 1 tablespoon Brown sugar, , 15g
- 1 tablespoon White sugar, , 15g
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 1/4 cup water
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 cup fresh mashed pumpkin puree, , 120g
- In a bowl, whisk together the milk, fresh pumpkin, egg, oil and water.
- In a separate bowl, combine the flour, sugar, baking soda, ground cinnamon, ground ginger, nutmeg and salt. Stir in the pumpkin mixture until JUST combined. (Add a bit more water if batter is very thick).
- Heat a lightly oiled griddle or frying pan over medium heat. Scoop the batter onto the griddle, using about 1/4 cup for each pancake.
- Cook approximately 3 minutes on each side.
- Serve warm with butter, whipped cream and maple syrup.
First measure flour, baking soda, ground cinnamon, ginger, nutmeg and salt needed to make these pancakes.
Place them in a bowl and whisk together till well mixed.
Next fold in chopped toasted walnuts. Then set aside.
Next measure some brown & white sugar, vegetable oil, milk, vanilla extract and fresh pumpkin puree.
Place them in a separate bowl and whisk till well combined.
Mix the pumpkin mixture into the dry flour mixture.
Stir until JUST combined. Add a bit more water if batter is too thick.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup batter onto hot griddle for each pancake. Fry till the batter begins to bubble on one side, about 3 minutes.
Flip the batter over. Cook for another 3 minutes or until golden brown. Repeat the same for the rest of the pumpkin batter.
And you’re done! These scrumptious pumpkin pancakes cook up so amazingly fluffy.
The perfect kind of pancakes. They had to be at least 1/2 inch thick!
Serve warm with butter, maple syrup, whipped cream and walnuts.
Really can’t wait to dig in!
SO ….. ENJOY!