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With whipped cream and butter

I follow Chef John’s (from Food Wishes) blog weekly and he has a great pumpkin pancake recipe, Chef John’s Pumpkin Pancakes, that includes the usage of lemon juice and lemon zest!  Kind of a fun addition.  Chef John is also known for fun videos to accompany his recipes.  He is incredibly humorous and has a great video voice.  He makes cooking fun and easy!

Below, you can find it adapted to what I had on hand.  I had some leftover cans of evaporated milk (I bought 3 from Aldi’s since they’re having their seasonal items sales) after making the pumpkin pie, and we didn’t have anymore regular milk in the fridge, so I just used the evaporated milk that I had.  Fluffiest pancakes ever!

Pumpkin Pancakes Ingredients
(adapted from Chef John at Food Wishes)
Mix in one bowl:
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt

Mix in another bowl:
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/2 teaspoon ground allspice
1 egg
1 1/2 cups evaporated milk
2 tablespoons vegetable oil
2 tablespoons white vinegar

Combine and make pumpkin pancakes!

Like the scones, I usually mix the dry ingredients together the night before and then combine the wet ingredients the morning of breakfast, so as to save time in the morning when I’m cooking at 6am.

You can also add chopped walnuts or pecans if you like some crunchiness and texture to your pancakes.  We had this with leftover whipped cream from the pumpkin pie.

With whipped cream and butter