Cinnamon Ginger Pumpkin Pancakes
Perfectly Spiced Pumpkin Pancake Recipe Using Cinnamon Bark & Ginger Essential Oils
Equipment
- Griddle
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1 cup all purpose flour
- 3 tbsp firmly packed brown sugar
- 1 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 drop doTERRA Cinnamon Bark essential oil
- 1 drop doTERRA Ginger essential oil
- 1 lg egg
- 1 1/4-1 1/2 cups buttermilk
- 3/4 cup canned pumpkin
- 2 tbsp oil or melted butter
- Maple Syrup
Instructions
- In a large bowl, combine first 5 ingredients (flour through salt). In a separate bowl combine liquid ingredients including egg. Be careful to only add one drop each of the essential oils. Stir until evenly moistened.
- Heat a griddle or non-stick frying pan over medium heat (approx. 350 degrees). When warm, coat with additional melted butter or non-stick spray. Spoon batter onto griddle and gently allow to spread into 5 inch circles. Cook pancakes until deep golden brown and centers are cooked through. These pancakes tend to be more moist than regular buttermilk pancakes, so make sure you give them time to cook thoroughly.
- Place cooked pancakes on a baking sheet and place in warm oven (170 degrees) while you continue making the remaining pancakes.
- Serve warm with softened butter and maple syrup.