Ingredients
- 1 cup pumpkin puree
- 1 cup milk (or non-dairy milk)
- 1 large egg
- 2 tbsp melted butter (or coconut oil)
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp clove
- Butter for greasing skillet
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and clove.
- In another bowl, mix pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Preheat a non-stick skillet over medium heat and grease it with butter.
- Scoop batter onto the skillet, forming pancakes about 3-4 inches wide.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, another 2 minutes.
- Serve warm with maple syrup or toppings of choice.
Notes
Avoid overmixing the batter to keep pancakes fluffy. Consider adding chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian