Pumpkin Pie Pancakes Recipe

INGREDIENTS:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin puree (not pumpkin pie filling )
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter , melted
Vegetable oil

DIRECTIONS :

Sift together the flour , baking powder , salt , cinnamon , nutmeg , allspice , ginger and sugar in a large bowl. Set it aside .

In a separate bowl, whisk together the pumpkin with the milk , egg and melted butter .

Make a well in the dry ingredients then pour in the wet , stirring to combine . Allow the batter to rest at room temperature for 30 minutes.

Heat a large saute pan over medium -low heat and add just enough oil to coat the bottom of the pan , Allowing it to heat for 2 to 3 minutes . ( See Kelly’s Notes. )

In batches , scoop 3 to 4 tablespoons of batter into the pan to form pancakes . Cook the pancakes on one side until bubbles Appear in the center, then flip them once and continue cooking until no longer doughy in the center . Serve the pancakes with your choice of toppings , including maple syrup , fresh fruit , nuts or whipped cream