Ingredients
Wet Ingredients
- 2 eggs large
- 1½ cup milk
- ½ cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 3 TBSP melted butter
- 2 TBSP brown sugar
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- 1 Pinch cloves
- 3/4 tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
Instructions
- Heat a large frying pan over medium-low to medium heat . When it's hot enough, a drop of water will skitter across the surface, evaporating immediately. Grease the pan with oil or butter.
- In one bowl, whisk together the wet ingredients.
- In another bowl, whisk together the dry ingredients.
- Add dry ingredients to wet ingredients, stir until just combined. Do not over mix or the pancakes will be tough. A few lumps are fine.
- Pour the batter in 1/4 cupfuls onto prepared pan.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with butter and maple syrup.
Nutrition
Serving: 1pancake | Calories: 126kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 223mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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