Ingredients
Batter
- 1 1/2 cup all-purpose flour
- 3 tsp baking powder
- 2 tbsp brown sugar (optional)*
- 1 tsp salt (optional)*
- 1 1/2 tsp Pumpkin Pie Spice Blend or you can put together
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup milk
- 1 cup pumpkin puree or butternut squash puree.
- 2 eggs
- 1 tsp vanilla extract (optional)
- butter for cooking
Toppings
- a slice of apple
- 1/4 cup of plain Greek yogurt (whole fat) mix with 1 tsp of pumpkin pie spice blend
- honey
- almonds
* personally, I didn't add sugar nor salt and they still turned out great. The pumpkin puree and honey topping provides the sweetness that you need.
Directions
- Dry ingredients: In a large bowl, whisk together flour, baking powder, brown sugar, salt, pumpkin spice blend
- Wet ingredients: Using a blender, blend together milk, pumpkin puree and eggs.
- Pour the wet ingredients to the dry ingredients and whisk using the manual hand-held mixer.
- Melt butter on lowest heat setting in a large skillet (if you use a non-stick pan, you don't even need butter nor oil), then pour about 1/4 c of the batter onto the pan.
- Cook until the topside of the pancake is not too wet anymore, then flip the pancake and cook for about 1 to 2 more minutes.
- Repeat with remaining batter. This yields about 8 pancakes.