Recipe by Montana Mike
"Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup."
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1 1/4 cups
unsalted butter, melted
1 1/3 cups
1 3/4 teaspoons
pumpkin pie spice
Made these this morning and they were yummy! I only changed a couple things because I didn't have some of the items--substituted milk/vinegar for the buttermilk and whole wheat pastry flour for the cake flour. I liked the flavor a lot--just enough spice and not too much. I'll definitely be making these again!
Best pancakes I've had in a long time. Served with real maple syrup and added caramelized pecans sprinkled on top. Definite do-again.
Just polished these off. The whole family loved them. Used regular milk, was not aware of the vinegar trick, but they still turned out great. My 6 and 3 year old wanted seconds, and they never ask for seconds :)
Light and delicious! Used half whole wheat flour and half unbleached white. Needs some spice--added 1 tsp of pumpkin pie spice and 1 tsp of cinnamon.
These pancakes are such a treat! Like sweet pumpkin bread for breakfast but much quicker and simpler. I have, every time, seperated the eggs like suggested, however in a pinch I'm sure these would be just as delicious with the eggs whisked in whole. Very good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Helen's Priceless Pumpkin Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 160
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