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Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 3/4 cups milk
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup melted butter
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For thinner pancakes, add a little more milk.
- For thicker pancakes, use a little less milk.
- You can add chocolate chips or nuts to the batter for extra flavor.
- Serve with maple syrup, whipped cream, or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg