🎃 Perfect Pumpkin Pancakes 🥞
Ingredients
1 cup all-purpose flour
2 tablespoons whole wheat pastry flour (for subtle nuttiness and structure)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon fine sea salt
1 large egg, at room temperature
¾ cup pure pumpkin purée (not pie filling)
¾ cup whole milk (or oat milk for dairy-free)
2 tablespoons pure maple syrup
1 tablespoon melted unsalted butter, plus extra for cooking
½ teaspoon pure vanilla extract
Instructions
In a medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until fully combined and no lumps remain.
In a separate bowl, beat the egg until slightly frothy. Add pumpkin purée, milk, maple syrup, melted butter, and vanilla. Whisk until smooth and uniform.
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until no streaks of flour remain—do not overmix; small lumps are okay. Let the batter rest for 5 minutes to allow the flours to hydrate and thicken slightly.
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter.
For each pancake, pour ¼ cup of batter onto the hot surface. Cook until bubbles form across the surface and the edges look set—about 2–3 minutes. Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
Serve immediately with a drizzle of maple syrup, a dusting of cinnamon, and a dollop of whipped cream or Greek yogurt if desired.
#fblifestyle