Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; lumps are okay.
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve: Serve warm with maple syrup, butter, or a dusting of powdered sugar.
Enjoy your cozy, pumpkin-flavored breakfast!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
