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Pumpkin Pancakes With Whipped Cream and Maple Syrup

by Chef Gary Nguyen

Pumpkin Pancakes With Whipped Cream and Maple Syrup in All Clad Pan
Serving size
4
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Ingredients

Preparation

Instructions:

  1. In a mixing bowl, mix together the milk, pumpkin puree, eggs, and oil.
  2. In a separate bowl, combine the flour, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir in pumpkin mixture just enough to combine.
  3. Lightly oil a Hexclad pan with cooking spray or butter. Bring to medium-low heat.
  4. Pour about 1.5 oz the batter. Once edges start to bubble flip. Brown both sides until golden brown. Serve with whipped cream, powdered sugar, maple syrup and enjoy!