My kids love German Pancakes so when I am feeling really nice, I get up a few minutes earlier then normal and mix up a quick batch. Last week when I did it, I decided, in honor of fall officially being here, I owed it to the universe to cook something with pumpkin in it.
I decided to try a little experiment with pumpkin and German Pancakes. I’m here to tell you it was a success. Very Yummy and a fun variation on a regular favorite. Not to mention cooking it in round cake pans makes the finished product look a little like pumpkin pie. So fun!
You can serve with maple syrup of whipping cream if desired but we find a thorough dusting of powdered sugar to be plenty sweet.
- 6 eggs
- 1 cup milk
- ½ cup canned pumpkin (you can use as much as ⅔ cup if you want more pumpkin flavor)
- 1 cup all purpose flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- pinch of nutmeg
- ⅛ tsp salt
- 4 tbsp butter
- powdered sugar for dusting
- Preheat oven to 425 degrees
- Decide which type of pan you want to use you will need two 9 inch cake pans or one 9x13 pan.
- Divide the butter and put two tablespoons of butter in each 9 inch round cake pan or put all four tablespoons in a 9x13 pan.
- Place pan(s) in oven until butter is melted, remove
- In a medium sized mixing bowl combine eggs, milk, pumpkin, flour, cinnamon, ginger, nutmeg and salt. Use a whisk to mix until very well combined
- Pour half of mixture into each cake pan or all of mixture into 9x13 pan.
- Bake in 425 degree oven for 18-20 minutes.
- Remove and dust with powdered sugar.
- Can also serve with syrup or whipping cream if desired
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