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This recipe for Pumpkin Cinnamon Roll Pancakes has quickly become a family favorite. They are the perfect breakfast for fall. Tender pumpkin pancakes with a buttery, cinnamon swirl, topped with a decadent cream cheese glaze. I know your family will love these as much as mine does.
Ingredients
- 2 cups of all-purpose flour
- 3 tablespoons of firmly packed dark brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of kosher salt
- 1½ cups of low fat 2% milk
- 1 cup of canned 100% pure pumpkin
- 1 egg
- 2 tablespoons of melted and cooled butter
- 2 tablespoons of apple cider vinegar
- Cinnamon Swirl Mixture
- 1 stick of butter, softened to room temperature
- ½ cup of dark brown sugar
- 2 teaspoons of cinnamon
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