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Pumpkin Pancake Hearts -- Dipping Sweetness
These unique little pancakes are light and delicate, and perfect for dipping in your favorite syrup.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Author:
Janice Croze
Ingredients
1
cup
gluten free flour blend - or unbleached all purpose wheat flour
1
cup
milk - or milk replacement
1
egg
1/3
cup
pumpkin puree
1
Tbsp
melted and cooled butter or oil of your choice
1
Tbsp
organic syrup or sugar
1/2
tsp
vinegar
unless you use buttermilk for your milk
½
tsp
pure vanilla extract
2
tsp
baking powder
½
tsp
baking soda
¼
tsp
salt
¼
xanthan gum
if using gluten free flour
icing sugar
for dusting
cinnamon
for dusting
organic syrup
for dipping
Instructions
Pre-heat and generously grease griddle or frying pan with butter or your oil of choice
Combine dry ingredients in large mixing bowl and whisk together
In separate bowl, mix egg and wet ingredients
Add wet ingredients to dry and gently stir until just combined - do not over mix
If batter is too thick, add more milk to create a thinner batter
Add batter to a squeeze bottle and draw shapes onto medium heat griddle
When batter bubbles and crisps around edges, flip pancake shapes
Cook until golden and firm, keeping cooked pancakes warm on an oven-safe plate in a warm oven until all pancake shapes are ready to serve
Just before serving, arrange pancake shapes on a platter or individual plates
Dust with icing sugar and cinnamon and serve with a bowl of organic pancake syrup for dipping