Ingredients
200 g all-purpose flour
30 g brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
300 ml milk
1/2 cup pumpkin puree
1 large egg
Method
In a large bowl, mix together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk the milk, pumpkin puree, and egg until well combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Heat a non-stick skillet over medium heat and lightly grease it.
Scoop batter onto the skillet, cooking each pancake for about 3-4 minutes on each side or until golden brown.
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