Ingredients
Scale
- 1 ¼ c. all-purpose flour
- 2 T. sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 1/8 tsp nutmeg
- pinch of ground cloves
- 1 c. milk
- ¼ c. + 2 T. canned pumpkin purée
- 2 T. melted butter
- 1 egg
Instructions
- Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).