Ingredients

The following ingredients have 3 Servings
  • 1¼ cups all-purpose flour
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • Dash of ground ginger
  • Dash of ground cloves
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 tbsp. vegetable oil or melted butter
  • ¼ cup blueberries, frozen or fresh

Instruction

  • Preheat the oven to 200˚F. Set aside a baking sheet or oven-safe serving platter.
  • Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined.
  • Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/3 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. Top each pancake with a few blueberries. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.
  • Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed. Serve with powdered sugar, maple syrup, and/or butter.
  • Enjoy!