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
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


1.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.
2.In one bowl, whisk together the wet ingredients.
3.In another bowl, whisk together the dry ingredients.
4.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.
5.Pour the batter in 1/4 cupfuls onto prepared pan.
6.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.
7.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.

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