Pumpkin Pancakes

Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes

Servings: 4

Ingredients

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon kosher salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 1 cup buttermilk, at room temperature

• 1/2 cup canned pumpkin puree (not pumpkin pie filling_

• 1 large egg

• 2 tablespoons melted butter

• 1 teaspoon pure vanilla extract

• Butter and maple syrup, for serving

Instructions

• In a large bowl, ,mix together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

• In a medium bowl, mix together buttermilk, egg, pumpkin, melted butter, and vanilla extract.

• Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter.

• Coat pan with nonstick cooking spray. Pour about 1/4 cup of batter onto heated pan. Cook on the first side until bubbles begin to form, about 2-3 minutes. Flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

• Serve pancakes topped with warm with butter and maple syrup.