Ingredients :
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Salt
- 1 cups milk
- 1 cup pumpkin purée
- 1/4 cup brown sugar
- 1 large egg
- 3 tablespoons butter melted
- butter and maple syrup, for serving
Directions :
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a second medium bowl, whisk together milk, pumpkin, brown sugar, and egg until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
