chillyfillmores
Emma Keys
Dry Ingredients: – 1 1/4 cups all-purpose flour – 2 tbsp brown sugar – 2 tsp baking powder – 1/2 tsp salt – 1 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp ground nutmeg Wet Ingredients: – 3/4 cup pumpkin puree – 1 cup milk (any kind) – 2 large eggs – 1 tsp vanilla extract – 2 tbsp melted butter
Ingredients
01
In a bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
02
In a separate bowl, mix pumpkin puree, milk, eggs, vanilla extract, and melted butter until smooth and well blended.
03
Gently fold the wet mixture into the dry ingredients. Stir just until combined—do not overmix, a few lumps are okay.
04
Heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
05
Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges look set, then flip and cook another 2–3 minutes.
06
Serve warm with maple syrup, a dollop of whipped cream, or a sprinkle of cinnamon for a cozy fall touch.