| Ingredients | Instructions |
|---|---|
| • 1 1/2 cup whole milk • 1 cup pumpkin puree • 1 egg • 3 tablespoons brown sugar • 2 teaspoons pumpkin spice • 1/2 teaspoon salt | 1. Wet Ingredients: In a large mixing bowl, combine the whole milk, pumpkin puree, egg, brown sugar, pumpkin spice, and salt. |
| • 2 tablespoons butter (melted) | 2. Melt Butter: In a separate container, melt the butter using a microwave or saucepan. Add the melted butter to the wet ingredient mixture. |
| • 2 cups flour • 2 teaspoons baking powder | 3. Mix Batter: Gradually mix in the flour and baking powder. Stir the batter only until it’s just put together, being careful not to overmix. |
| 4. Heat Griddle: Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with cooking spray or additional melted butter. | |
| 5. Cook Pancakes: Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, then flip and cook the other side until golden brown. | |
| 6. Adjust Heat: Adjust the heat if necessary to prevent burning. | |
| (optional) raw pepitas (optional) maple syrup | 7. Serve: Serve warm, top with butter, raw pepitas, and maple syrup. |
