Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Ensure there are no large clumps of spices so the flavor is evenly distributed.
- In a separate medium bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk these ingredients together until the mixture is smooth and the pumpkin is fully integrated into the liquid.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together. Be careful not to overmix; a few small lumps in the batter are perfectly fine and help keep the pancakes fluffy.
- Gently fold the chopped pecans into the batter. This ensures that every pancake will have a bit of crunch in every bite.
- Lightly grease a large non-stick skillet or griddle with butter or cooking spray and heat it over medium-low heat. You want the surface to be hot enough to sizzle a drop of water, but not so hot that it burns the outside before the inside is cooked.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2 minutes until they are golden brown on both sides.
- Cook Time: 30 minutes
- Diet: Vegetarian