Pumpkin Pancakes with Caramel Sauce
Pumpkin goes well in pancake batter. These pancakes are light and fluffy and so gooood! Topped with caramel sauce, butter and toasted cashews or other nuts.(Optional)
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch YIELD: 10 five inch pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 egg
- 1-3/4 cups milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons butter, melted
- 1 jar (12 ounces) hot caramel ice cream topping, warmed
Garnish with coarsely chopped dry roasted cashews or roasted pecans
Whipped butter, optional
Directions
In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg, milk, pumpkin, vanilla and melted butter. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. NOTE: Batter is thick. Use the back of a spoon or small offset metal spatula to spread batter quickly.
Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired and warm maple syrup.
Taste of Home
