Pumpkin Pancakes

Ingredients

• 250 g Plain flour
• 1 tsp Baking soda
• 2 tsp Baking powder
• 270 g Pumpkin puree
• 2 tsp Cinnamon
• 0.25 tsp Nutmeg
• 1 Egg
• 350 ml Milk
• 50 g Soft light brown sugar
• 2 tsp Neutral oil (For example, vegetable or olive oil.)
• Butter (For frying; use a small amount for each batch of batter.)
• Pecans (1 handful)
• 1 scoop Vanilla ice cream or whipped cream (Choose one; the source lists either vanilla ice cream or whipped cream.)
• 4 tbsp Biscoff spread (Melted for serving.)
• Maple syrup (A dash, if desired.)

Steps

1. 1

   Blend the pumpkin puree, milk, brown sugar, oil, and egg in a blender until smooth.

2. 2

   In a large bowl, mix the flour, baking soda, baking powder, cinnamon, and nutmeg.

3. 3

   Pour the blended wet mixture into the bowl of dry ingredients and whisk until combined.

4. 4

   Heat a non-stick pan over medium-high heat. Add a small amount of butter; repeat with fresh butter each time you add a new batch of batter.

5. 5

   Pour about 1/3 cup of batter into the pan for each pancake. Cook for approximately 2 minutes on the first side, until cooked through enough to flip.

6. 6

   Flip each pancake and cook the other side until done. The source does not specify a cooking time for this side.

7. 7

   Serve right away with whipped cream or vanilla ice cream, melted Biscoff, and pecans. Add a dash of maple syrup if desired.

Notes

The source does not state a yield or how long to cook the second side. Butter and pecans are unquantified; maple syrup is optional and unquantified. The topping ingredient line gives a scoop of vanilla ice cream or whipped cream, while the serving instruction specifically mentions whipped cream.

Nutrition per serving

• breakfast
• vegetarian
• pancakes
• stovetop
• quick
• fall