Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup milk
- 2 tablespoons melted butter
- 1 large egg, lightly beaten
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
- Step 2: In a separate bowl, combine the pumpkin puree, milk, melted butter, and egg.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 5: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Step 6: Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat leftover pancakes in a toaster or microwave until warmed through.
- Top your pumpkin pancakes with a dollop of whipped cream and a sprinkle of chopped pecans for extra flavor.
- For extra fluffy pancakes, avoid overmixing the batter – a few lumps are perfectly fine!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American