1 cup pumpkin puree or fresh Butternut Squash or Acorn Squash (no skin)
2 large eggs
1.5 cups whole milk
Directions:
1. Add flour, BP, salt, cinnamon, ginger and nutmeg to bowl and whisk to combine.
2. Melt the Butter on stove or microwave and set aside.
3. In another bowl add white and brown sugar, vanilla, melted butter, pumpkin, milk and eggs. Stir with a wire whisk to combine.
4. Add pumpkin mixture to dry mixture and combine. Let the batter sit for about 10 minutes.
5. Spray griddle or use butter and using about 1/4 cup measurements drop dough in pan to cook.
Enjoy with Maple Syrup from Tybuk or your favorite and butter - ohhh what about a cinnamon honey butter?!
The Unofficial Hocus Pocus Cookbook is one of my favorite additions to my personal collection. We sell it at the store because I love so many of the recipes and Fall.
These pumpkin pancakes are made with pumpkin puree and feel like a warm spiced treat especially on a Fall morning but who says you have to wait until fall?
