Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree (not pie filling)
- 1 ½ cups milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- Real maple syrup for serving
Instructions
- In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk everything together thoroughly to ensure the spices and leavening agents are evenly distributed throughout the flour mixture.
- In a separate medium bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract. Stir until the mixture is smooth and the pumpkin is fully incorporated into the liquid.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Be careful not to overmix; a few small lumps are perfectly fine and will help keep the pancakes fluffy. Gently fold in the chopped pecans.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray. You will know it is ready when a drop of water sizzles and evaporates immediately upon contact.
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for another 1 to 2 minutes on the other side until golden brown and cooked through.
- Cook Time: 30 minutes
- Diet: Vegetarian