Ingredients
– 1 cup (250 ml) all-purpose flour
– 2 tbsp brown sugar
– 1 tbsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup (250 ml) pumpkin puree
– 1 cup (250 ml) milk
– 2 large eggs
Method
1. Combine flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
2. In another bowl, mix pumpkin puree, milk, and eggs until smooth.
3. Pour the pumpkin mixture into the dry ingredients, stirring gently until combined.
4. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet.
5. Cook pancakes for 2-3 minutes per side or until golden brown. Serve warm.
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