Spider Web Pancakes

Yield 8 servings
1 ratings


2 eggs, slightly beaten

¼ cup sugar

¾ cup whole milk

¼ cup vegetable oil

1 teaspoon vanilla

1 can (15 ounces) pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

Maple syrup, for serving


Mix eggs, sugar, milk, oil and vanilla in a large bowl until well blended. Stir in pumpkins, flour, baking powder and cinnamon until just mixed.

Line a large pitcher or bowl with gallon-size resealable food-storage plastic bag. Pour batter into bag; seal bag, pressing out air.

Heat 12-inch nonstick skillet over medium heat.

Cut 1/4-inch hole in one bottom corner of bag. For each pancake, gently squeeze bag to pipe about 2 tablespoons batter onto hot griddle in 4-inch spider web shape.

Cook 1 to 2 minutes or until pancakes are puffed and dry around edges. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup.

Ingredients used in this recipe