Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Pumpkin puree: 1 cup
- Milk: 1 1/4 cups
- Egg: 1 large
- Maple syrup: 1/4 cup (for the drizzle)
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the pumpkin puree, milk, and egg until well combined.
- Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 5: Pour 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.
- Step 6: Serve immediately with a drizzle of maple syrup.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in a toaster or microwave for a quick and warm breakfast.
- Try topping these pancakes with a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence.
- Don't overmix the batter; a few lumps are key to light and fluffy pancakes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American