Pumpkin Pancakes
Cuisine: American
Dietary: None
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup pumpkin purée
- 1 egg
- 2 tbspmelted butter or oil
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, pumpkin purée, egg, melted butter, and vanilla.
- Pour wet into dry. Stir gently until just combined. Let batter rest 5–10 mins.
- Heat a greased skillet over medium. Pour 1/4 cup batter per pancake. Cook until bubbles form on top, flip, and cook another 1–2 mins.
- Top with maple syrup, chopped pecans, or whipped cream.