What
you need,
1
cup all-purpose flour
2
tbsp. brown sugar
1
tsp. baking powder
1
tsp. baking soda
¼
tsp. salt
1
tsp. cinnamon
¼
tsp. ground nutmeg
1/8
tsp. ground cloves
1/8
tsp. ground ginger
1
cup buttermilk
1
large egg
¼
cup pumpkin puree (canned pumpkin)
½
tbsp. butter, melted and cooled
In
a large bowl whisk together the flour, sugar, baking powder, baking soda, salt,
cinnamon, nutmeg, cloves and ginger.
In
a 2 cup glass measuring cup combine the buttermilk, egg, pumpkin and butter. Stir
until fully combined.
Add
the buttermilk mixture to the flour mixture and stir just to combine, do not over
mix, some lumps are OK.
Heat
a large skillet over medium heat. Add a little butter or spray with non-stick
spray. Scoop about ¼ cup of the batter into the pan and cook for 2-3 minutes
until the small bubbles form and the edges brown.
Flip
the pancake and let it cook another 2-3 minutes until browned and cooked through.
You
can keep the pancakes warm in a 200 degree oven on sheet pan.
Serve
with a little smear of butter and your favourite syrup!
Jen of My Tiny Oven
