- 1 1/4 cups all purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- a pinch of ground cloves
- 1 cup milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Whisk together the flour, salt, sugar, baking powder, cinnamon, cloves, ginger and nutmeg.
In a separate bowl combine the milk, eggs, pumpkin puree and melted butter.
Add the wet ingredients to the dry ingredients and fold in gently. Make sure that it is incorporated, but don't over-stir it. The more you stir the batter the tougher your pancakes will be. You want them light and fluffy...not like a boomerang!
Spray your pan with light coating of cooking spray and pour 1/4 cup of batter for each pancake. I like to use the measuring scoop to drop the batter into the pan.
Once the first side is cooked enough on one side, flip it over and cook the other side.
You will end up with a nice stack of pancakes. Drizzle some maple syrup and dig in!
This was Isabella's plate. She basically likes her pancakes swimming in syrup. I can't say that I blame her :)