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Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Martha Stewart Living, October 2004

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Read the full recipe after the video.

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Yield:
Makes 8 to 10 pancakes
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Ingredients

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Directions

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  • Whisk flour, sugar, baking powder, salt, and spices in a bowl.

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  • In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.

  • Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

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