Pumpkin German Pancakes
Pumpkin German Pancakes are a twist on a traditional German Pancake recipe that results in a pancake with lots of eggs that is perfect for the fall and winter seasons.
Servings: 4
Equipment
- 1 Blender
- 1 Measuring Cups
- 1 Measuring Spoons
- 2 Baking Pan (9 inch)
Ingredients
- 3 Eggs (room temperature)
- 1/2 Cup Milk
- 1/3 Cup Pumpkin Puree
- 1/2 Cup All Purpose Flour
- 1 Tablespoon Sugar
- 1 Tsp Pumpkin Spice
- 1/2 Tsp Vanilla
- 1/2 Tsp Salt
- 2 Tablespoons Butter
Instructions
- Preheat oven to 400 degrees.
- Blend pumpkin puree, flour, milk, sugar, pumpkin spice, vanilla and eggs in a blender until frothy, about 1 minute.
- When the oven reaches 400 degrees, place 1 Tablespoon of butter in each of the two pans. Place the pans in the oven to melt the butter and heat the pans. When the butter is melted, quickly remove the pans and brush the bottom and the sides with butter so the batter does not stick.
- Quickly pour 1/2 of the batter in each of the 2 pans and return to the oven. Bake for 20 minutes, and do not open the oven. Then, lower the temperature to 300 degrees and bake another 5 minutes or until the crust is golden brown, toasted.
- The Pumpkin German Pancake may puff in the oven, as a traditional German Pancake does. Once you remove it from the oven, it will deflate. This is normal.
- Top your pancakes with any combination of toppings such as: a little butter, maple syrup, whipped cream, pecans, or a cheesecake whip. Sprinkle with cinnamon, nutmeg or pumpkin spice.