Making pumpkin pancakes with the season
Pumpkin Pancake Recipe
1 1/4 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup pumpkin puree
1 egg, beaten
1 tablespoon vegetable oil
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Prep: 10 m
Cook: 15 m
Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
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.
Heat a lightly oiled griddle over medium-high heat to 350 degrees F.
Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry.
Flip and cook until browned on the other side.
Repeat with remaining batter.