Katherine's Pumpkin Pancakes

I always buy the large can's (enough to make 2 pies) of pumpkin so this is the recipe I always do but for those of you who buy the smaller can (one pie) I have included the changes needed for that one. I like to have the leftovers in the fridge and they never last long so I don't mind making the big batch.

Fluffy pumpkin pancakes (Big batch, makes 36 large pancakes)

5 c flour
½ c. packed brown sugar
½ c granulated sugar
5 tsp baking powder
2 ½ tsp baking soda
2 ½ tsp ground allspice
5 tsp ground cinnamon
1 ¼ tsp ground ginger
1 ¼ tsp salt
2 cans evaporated milk + enough whole milk to make 4 ½ c total
1 can (large) pumpkin puree (3 cups)
3 eggs
1/3 c. oil
5 tsp vanilla

mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.



Fluffy pumpkin pancakes (½ batch)

2 1/2 c flour
1/4 c. packed brown sugar
1/4 c granulated sugar
2 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 tsp ground allspice
2 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
1 cans evaporated milk + enough whole milk to make 2 1/4 c total
1 1/2 c. pumpkin puree http://www.blogger.com/img/blank.gif
2 eggs
2 1/2 Tbsp. oil
2 1/2 tsp vanilla

mix dry ingredients in one bowl and wet in another. Combine the two bowls and cook on a lightly greased griddle. Serve warm.

Top with whatever sounds good to you. Some of my kids like them with maple syrup. My favorite toppings are Whipped cream sprinkled with cinnamon sugar and crushed pecans, or Pam's Thunder Thigh Syrup (see following post), or wassail syrup.

Submitted by Katherine