The fluffiest, tastiest and most perfect fall pancake! Seriously, these are heavenly. Not only is there pumpkin in the batter, but also molasses! It really takes them to another level. SO GOOD! These do take a little longer to make than the traditional pancake, but it is so worth it. Wake your family up with a sweet treat! Happy October 🙂
What you will need:
1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons light brown sugar
1 teaspoon baking powder
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
3/4 cup milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 teaspoon vanilla extract
In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon and pumpkin pie spice. In other bowl, whisk together the egg, milk, oil, molasses and vanilla. Pour the wet ingredients into the dry and stir until combined. The batter will be thick!
Heat your pan on medium heat and grease with butter or non-stick spray. Using a big spoon, pour batter onto pan. Tip: Since the batter is so thick, using the back of the spoon, I then spread the batter out evenly into a circle.
Flip the pancake over when the edges are dry and bubbles are just starting to pop on the top, about 2-3 minutes. The next side will not take as long, maybe about another 45 seconds to a minute. Serve hot with maple syrup. Enjoy!
I got 10 medium sized pancakes.