PUMPKIN PANCAKES

Pumpkin Pancakes image

Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes 8 to 10 pancakes

Number Of Ingredients 13

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Ingredients

1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg, preferably freshly grated
Pinch of ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
Pure maple syrup, for serving

Steps:

Whisk flour, sugar, baking powder, salt, and spices in a bowl.
In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

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