Serves 16 or so small sized pancakes.
- 1 egg
- 1 2/3 Real California cups of milk
- 1/2 cup canned pumpkin
- 2 tablespoons Real California melted butter
- 1 teaspoon Pure Vanilla Extract
- 2 cups flour
- 2 tablespoons packed brown sugar
- 1 tablespoon Pumpkin Pie Spice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Beat egg in medium bowl. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended. Add pumpkin mixture; stir just until blended. Let stand 5 minutes.
Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
The great thing about these pancakes is that they aren’t too sweet. If you add frosting or pancake syrup it won’t be overly sweet. I hope that you will try these out with your kiddos. We had a lot of fun. Be sure to take lots of pictures of the Real California Seal! I have taken 3 so far and that is $15.00. I don’t have a ton of money to donate or help my friends and family out so I think it is so awesome that Real California Milk is doing this.