Pumpkin Pancakes.Waffle batter may be made forward and refrigerated for later use. Retailer in an airtight container in the fridge for as much as 5 days. Earlier than utilizing, stir effectively. Some discoloration and graying can happen. Stirring will cause this discoloration to go away.

You can cook Pumpkin Pancakes using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pumpkin Pancakes

Prepare 1 cup of pumpkin puree (either canned or fresh homemade is fine).
Prepare 1 of egg.
Prepare 1 cup of all-purpose flour.
Prepare 2 Tbsp of maple syrup or honey.
Prepare 1 pinch of salt.
It's 1/2 cup of water.
You need 1 Tbsp of cooking oil.
Prepare of ~For Decoration.
It's of Chocolate chunks/ chips or Cookie Icings.

Pumpkin Pancakes instructions

In a large bowl, whisk the egg, pumpkin puree, maple syrup, salt and cooking oil together..
Add half of the flour and half of water in, whisk together until smooth. Then, stir the rest of the flour and water in to make the pumpkin batter..
Heat pan over medium heat, ladle the batter onto the pan. Cook until the undersides are golden brown, about 2-3 minutes. Flip with a spatula and cook about 2 minutes more on the second side. (You may add a little bit of the batter on top to make a stem).
Decorate the pancake with chocolate chucks or chocolate chips.

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