These quick, easy, and fluffy pancakes are full of seasonal flavour!
Cuisine: American, Comfort Food
Author: Marie Porter
1 CupPumpkin Puree
In a bowl, combine flour, brown sugar, baking powder, and spices. Set aside.
In blender, process buttermilk, pumpkin, egg, and oil until smooth. Pour into dry ingredients. Lightly stir, just until combined.
Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop ¼ cup amounts of batter onto the griddle. Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter. Cook until bubbles start popping through top surface. Flip, cook until done.
Serve with maple syrup, whipped cream, and a sprinkling of nutmeg!
*If not buttermilk, use 1.5 cups milk, with 1 tablespoon lemon juice mixed in.