Pumpkin Griddle Cakes

Pumpkin Griddle Cakes

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

• 3 large eggs
• 1/3 cup packed light-brown sugar
• 1 1/4 cups milk
• 1 1/4 cups fresh or canned solid-pack pumpkin puree
• 3 tablespoons vegetable oil

How to make it  34 minutes



• 1

  Preheat oven to 200°F.
• 2

  In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.
• 3

  Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, a cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.
• 4

  Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.