Fluffy Pumpkin Pancakes

• Vegetarian

• Produce

  • 1/2 tsp Ginger
  • 1/3 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tbsp Brown sugar, light
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt

• Drinks

  • 1/2 cup International delight pumpkin pie spice coffee creamer

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Low-fat milk

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin spice coffee creamer*
• 1/2 cup low-fat milk
• 1/3 cup canned pumpkin pureé
• 2 tablespoons melted butter
• 1 egg

Directions

• In a large bowl, whisk together flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
• In a medium bowl, mix together milk, pumpkin pureé, butter and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated.
• Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface. Serve immediately with butter and syrup. (Oh, and a cup of coffee!)