Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.
Ingredients
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1 ¼ cups unbleached all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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½ teaspoon kosher salt
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½ teaspoon cinnamon
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½ teaspoon ground ginger
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⅛ teaspoon nutmeg, preferably freshly grated
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Pinch of ground cloves
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1 cup milk
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6 tablespoons pumpkin puree
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2 tablespoons butter, melted, plus more for skillet and serving
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1 egg
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Pure maple syrup, for serving
Directions
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Whisk flour, sugar, baking powder, salt, and spices in a bowl.
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In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
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Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Sang An