| Yield | |
|---|---|
| Source | |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 15 minutes |
| 1 1⁄4 | Cup | Flour |
| 2 | Tablespoon | Sugar |
| 2 | Teaspoon | Baking Powder |
| 1⁄2 | Teaspoon | Ground Cinnamon |
| 1⁄2 | Teaspoon | Salt |
| 1⁄8 | Teaspoon | Ground Nutmeg |
| 1⁄8 | Teaspoon | Ground Cloves |
| 1 | Cup | Milk |
| 6 | Tablespoon | Pumpkin Puree |
| 2 | Tablespoon | Butter (melted) |
| 1 | Egg | |
| 1⁄2 | Teaspoon | Ground Ginger |
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves. In a separate bowl, stir together milk, pumpkin puree, melted 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.