Ingredients
- 1 cup pumpkin puree
- 1 cup milk (whole or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- a pinch of allspice
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together pumpkin puree, milk, eggs, and melted butter until smooth.
- In another bowl, mix flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and allspice.
- Gradually fold the dry ingredients into the wet, mixing until just combined.
- Preheat a non-stick skillet or griddle over medium heat and add butter or oil to coat.
- Pour about ¼ cup of batter for each pancake onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Keep pancakes warm in a low oven while you finish the batter.
Notes
Consider adding chocolate chips, chopped pecans, or blueberries for added flavor. Let the batter rest for a few minutes for fluffier pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian