Wild Horse Inn


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August 28, 2017

John's Pumpkin Pancakes

By: Donna Culpepper


  • 1 cup of all purpose flour
  • 1 TBSP baking powder
  • 1 1/2 TBSP brown sugar
  • Pinch of salt
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp ground ginger (or ginger puree)
  • 1/2 cup whole or soy milk
  • 3/4 cup pumpkin puree
  • 1 egg
  • 1 TBSP canola oil


  1. Mix dry ingredients together in a bowl
  2. Whisk wet ingredients together to break up the egg
  3. Add the wet to dry ingredients
  4. Stir until comibned and smooth
  5. Drop batter onto buttered hot griddle and cook until lightly bronwed and cooked through


Cook's note: We love to serve these with a baked spiced pear on the side.


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