Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes
Servings: 4
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup buttermilk, at room temperature
1/2 cup canned pumpkin puree (not pumpkin pie filling_
1 large egg
2 tablespoons melted butter
1 teaspoon pure vanilla extract
Butter and maple syrup, for serving
Instructions
In a large bowl, ,mix together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, mix together buttermilk, egg, pumpkin, melted butter, and vanilla extract.
Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter.
Coat pan with nonstick cooking spray. Pour about 1/4 cup of batter onto heated pan. Cook on the first side until bubbles begin to form, about 2-3 minutes. Flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve pancakes topped with warm with butter and maple syrup.
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