Easy and Quick Pumpkin Pancakes
- all purpose flour - 1 and ¼ cups
- sugar - 2 tbsp
- baking powder - 2 tsp
- cinnamon ground - ½ tsp
- ginger ground - ½ tsp
- salt - ½ tsp
- nutmeg ground - ⅛ tsp
- milk - 1-¼ cups
- pumpkin puree fresh or canned - 8 tbsp
- butter melted - 2 tbsp + extra for cooking
- egg - 1
- syrup and butter - to serve
In a bowl, mix together all dry ingredients.
In another bowl, whisk together the egg, milk, pumpkin puree and melted butter.
Fold the dry ingredients into the wet ones and mix until combined.
Heat a skillet with a bit of butter over med-heat. Then pour in ¼ cup of the mixture and cook each pancake for about 2 mins on each side or until golden.
Serve your pancakes with syrup and extra butter on top.