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Pumpkin Pancakes

1 ¼ cups unbleached all-purpose flour

2 tablespoons sugar

2 tsp baking powder

½ tsp kosher salt

½ tsp cinnamon

½ tsp ground ginger

1/8 tsp nutmeg pinch of ground cloves

1 cup milk

6 tablespoons pumpkin puree

2 tablespoons butter, melted, plus more for skillet and serving

1 egg

syrup for serving


TIP To use fresh pumpkin, cut the pumpkin in half, scoop out the seeds, and bake at 350* for about a half hour or until fork tender. I do this step the night before so it's not so time consuming in the morning.



Whisk flour, sugar, baking powder, salt and spices in a bowl. In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.


Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook each pancake about 3 minutes per side, serving with butter and syrup.




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Address: 23078 164th Street
Big Lake, MN 55309

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