Grand Rapids Bed & Breakfast

Pumpkin Pancakes

2 Cup Flour
2 Tbsp Brown Sugar
1 Tbsp baking powder
1 tsp salt
1 tsp Cinnamon
1/3 tsp Nutmeg
1/3 tsp Ginger
1 ½ C Milk
½ C Cooked Pumpkin
1 Egg
2 Tbsp vegetable oil

Combine all dry ingredients in a large bowl. In a small bowl, combine milk, pumpkin, egg, oil now add both together to form a thick batter.

Pour a ¼ cup batter on a hot griddle for each pancake, use a spatula to spread and form 4” pancake. Turn when top looks dry and cook another 2-3 minutes. Top with Vanilla Pancake Sauce.

Vanilla Pancake Sauce

1 Cup Sugar
1/2 tsp Cinnamon
2 Tbsp Butter
3 Tbsp Flour
2 Cup Water
1 tsp Vanilla

In a saucepan combine sugar, flour, and cinnamon. Whisk in water and bring mixture to a boil to dissolve sugar. Simmer for two minutes. Remove from heat, whisk in vanilla and butter until butter is melted. Serve immediately over pancakes or pass in an insulated gravy bowl. Vanilla sauce can be refrigerated in a jar for up to a month.

Note:  If you don’t use all your pumpkin pancake batter…you can make it into a coffee cake, pumpkin cake or muffins.  Put remaining batter into a baking dish.  For a coffee cake add crumb topping of  1/4 cup butter, 1/3 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon.  Bake at 350 degrees until done. Time depends on size of pan.  If making cake or cupcakes it’s great when frosted with a cream cheese frosting.

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