Pumpkin Pancakes

Yield

12 pancakes

Prep Time / Cook Time

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Activity Guide

Car Camping

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (I used almond)
  • 1 cup pumpkin puree
  • 1 egg (I used egg replacer)
  • 2 tablespoons canola oil
  • 2 tablespoons cider vinegar

Tools

  • Large pot
  • Mixing spoon
  • 2 Zip-top baggies

Method

At Home

  • Combine dry ingredients in the zip-top baggie.

At Camp

  1. Combine wet ingredients in second zip-top baggie.
  2. Add dry ingredients to the wet ingredients and mix well.
  3. Canola oil or butter a skillet on medium-high heat.
  4. Cut the corner of the zip-top baggie and ooze out the perfect amount of batter directly into the skillet (any size you want, as long as it fits in your skillet).
  5. Once the pancake is bubbling on top and the edges have cooked, flip. Cook through. Then flip directly onto a plate and enjoy hot.