by Aaron Case

Ingredients

• 1.25 cups all-purpose flour
• 0.25 cups white sugar
• 2 teaspoons baking powder
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 cup milk
• 0.5 cups pumpkin puree
• 1 egg , beaten
• 1 tablespoon vegetable oil

Instructions

1. 1 Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a large bowl.
2. 2 Whisk milk, pumpkin, egg, and oil together in a separate bowl until smooth. Gently stir milk mixture into the flour mixture until just combined; add more milk, 1 tablespoon at a time, if the batter is too thick. Batter should be thick but pourable and slightly lumpy.
3. 3 Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
4. 4 Serve pancakes warm with butter and maple syrup.

Nutrition per serving