Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, milk, egg, sugar, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and grease lightly.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown, another 2 minutes.
- Serve warm with maple syrup or toppings of your choice.
Notes
Ensure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor. Adjust spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg