Pumpkin Pancake RecipePancakes are welcome at any time, but they’re especially nice for a lazy weekend breakfast, particularly when the weather turns cooler. These pumpkin pancakes are healthy, fast and easy to make. They're at their very best freshly made and served straight from the pan, but you can also make them in advance and refrigerate or freeze them until needed. If frozen, defrost and warm through in oven or microwave. Makes about 12 pancakes: Ingredients Make a hollow in the center of the dry ingredients and pour in the beaten egg, pumpkin puree and milk. Beat together well. Lightly oil a non-stick frying pan and heat over a medium heat. To test heat, drop a little batter on to the base. When it immediately shrinks and moves across the surface, the pan is ready. Drop 1 tbsp of batter on to the pan and spread a little so that it is not too thick. Allow to cook for about 60-90 seconds, then flip over and cook the other side. Serve immediately just as they are, or with a fine drizzle of maple syrup. Click here to go back to the top of Pumpkin Pancake Recipe.
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