Pumpkin Spice Pancakes


 
This isn’t rocket science this is just my standard buttermilk pancake recipe and I added pumpkin spice from the spice section at Whole Foods. You can find my original Buttermilk Pancake recipe here

Here’s what you’ll need:

1 1/4 cup all purpose flour (preferably King Arthur Flour)

1/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1 tablespoon pumpkin spice

1 1/4 cup buttermilk

1/4 cup oil (vegetable or canola oil)

2 teaspoons pure vanilla extract

1 large egg

Non-stick spray

Mix together all ingredients. Do not over mix batter. It’s ok if it has some lumps.

Let the batter rest about 10 minutes before making pancakes.

In a skillet preheated at medium heat, spray with non stick cooking spray. Ladle about 1/3 cup of batter into the skillet or desired size and cook until edges start to turn golden and bubbles start to form in batter. Flip once cooking until both sides are golden.

Remove from pan and top with butter and warm maple syrup.

The star of the show:


Masarap!

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