Pumpkin Pancake

Scribbled Underline

cups (156.25 g) all-purpose flour 2 tablespoons light brown sugar 2 teaspoons baking powder ¼ teaspoon (0.25 teaspoon) salt 1 teaspoon ground cinnamon ¼ teaspoon (0.25 teaspoon) ground nutmeg teaspoon (0.13 teaspoon) ground ginger


White Scribbled Underline

– In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.

n a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract.  

Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes. 

– Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.

Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set.  

Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.