Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Ingredients
- ¼ cups all-purpose flour: 1 piece
- white sugar: 0.25 cup
- baking powder: 2 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- milk: 1 cup
- pumpkin puree: 0.5 cup
- egg: 1 piece (beaten)
- vegetable oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
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Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
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Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
