To make these flavourful pancakes, first measure the dry ingredients needed: baking soda, ground cinnamon, ground ginger, nutmeg and salt.
Place them in a bowl and whisk together till well mixed.
Fold in chopped toasted walnuts. Then set aside.
Next measure brown and white sugar, vegetable oil, milk, vanilla extract and fresh mashed pumpkin needed for the pancakes.
Place them in a separate bowl and whisk till well combined.
Mix the pumpkin mixture into the dry flour mixture.
Stir until JUST combined. Add a bit more water if batter is too thick.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup batter onto the hot frying pan for each pancake. Fry till the batter begins to bubble on one side, about 3 minutes.
Flip the batter over. Cook for another 3 minutes or until golden brown. Repeat the same for the rest of the pumpkin batter.
And you're done! These scrumptious pumpkin pancakes cook up so amazingly fluffy.
These are the perfect kind of pancakes. They had to be at least 1/2 inch thick.
Serve warm with butter, whipped cream, maple syrup and walnuts.
Really can't wait to dig in. SO ..... ENJOY!
- 1.0c All-purpose flour (125g)
- 1.0Tbsp Brown sugar (15g)
- 1.0Tbsp White sugar (15g)
- 0.0tsp Baking soda
- 0.0tsp Ground cinnamon
- 0.0tsp Ground ginger
- 0.0tsp Nutmeg
- 0.0tsp Salt
- 0.0c Evaporated milk
- 0.0c Water
- 1.0 Egg
- 1.0Tbsp Vegetable oil
- 0.0c Fresh mashed pumpkin (120g)
- 0.0c Toasted chopped walnuts (65g)