Ingredients
- 1 cup flour
- 1 tsp baking powder
- pinch of salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup + 1 tsp sugar
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 1 egg
- 3 tbsp butter
- 3/4 cups milk (of your choice)
Instructions
- Preheat a non-stick skillet to medium heat.
- In a medium bowl mix pumpkin puree, egg, milk, 1 tbsp melted butter, vanilla and sugar until the sugar is mostly dissolved.
- Into your wet ingredients add flour, baking powder, salt, 1 1/2 tsp cinnamon, and nutmeg. Set aside.
- Mix 2 tbsp of room temperature butter with 1/2 tsp sugar and 1/2 tsp cinnamon. A small whisk works best. Mix until the sugar has dissolved. Refrigerate.
- Use a little oil for your pan if needed. Pour out 2-3 tbsp of batter for each pancake depending how big you like your pancakes.
- Cook about 3 minutes on each side
- Serve the pancakes with cinnamon butter, maple syrup.
Notes
Your pancake mixture might not come out perfectly smooth, a few lumps are okay! The cinnamon butter can be made ahead in time. You can also up the quantity and freeze some for future use. The cinnamon butter should still have a spreadable consistency. If you want it to be solid, prepare it first!
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
- Diet: Vegetarian