Pumpkin Pancakes Metric Cup Measures
By Jennifer Segal
Servings: 12 pancakes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
- 1-1/2 cups all-purpose flour spooned into a measuring cup and leveled off
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup pure pumpkin
- 3 tablespoons unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 3 tablespoons maple syrup, plus more for serving
- Vegetable oil, for cooking
- Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
- in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
- Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about 1/4 cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.