Chef John’s Pumpkin Pancakes

• 2 cups all-purpose flour

• 2 tablespoons brown sugar

• 1 tablespoon white sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup pumpkin puree

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground allspice

• 1 egg

• 1 ½ cups milk

• 2 tablespoons vegetable oil

• 2 tablespoons lemon juice

• 2 teaspoons grated lemon zest

• 1 teaspoon vegetable oil

1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

3. Coat skillet with 1 teaspoon vegetable oil over medium heat.

4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

I Made It

Nutrition Facts (per serving)

284Calories8g Fat46g Carbs8g Protein

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Nutrition FactsServings Per Recipe6Calories284% Daily Value *Total Fat8g10%Saturated Fat2g10%Cholesterol36mg12%Sodium704mg31%Total Carbohydrate46g17%Dietary Fiber3g10%Total Sugars11gProtein8gVitamin C5mg26%Calcium193mg15%Iron3mg16%Potassium250mg5%

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