| 1 min read
3⁄4 cup all-purpose flour
13⁄4 cups milk of choice
1⁄2 cup unsweetened canned pumpkin
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1⁄2 tsp. salt
Whisk all ingredients except milk and spray oil together.
Slowly add milk while whisking, allowing for a smooth batter. The mixture is ready to pour when there are very few small bubbles left.
Heat a non-stick pan over medium heat and spray with oil.
Once the pan is heated, pour ~1/3 cup pancake mixture into pan and spread into an even layer on the pan by moving the pan in different directions.
Cook for ~2-3 minutes or until bottom has a golden brown color and easily loosens from the pan, then flip and cook for another 1-2 minutes.