Pumpkin pancakes

Prep: 5 mins
Pumpkin pancakes

375ml buttermilk (plus extra)

250g pumpkin puree

1 egg

1 tbsp butter, melted and cooled

500g flour

3 tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 teaspoon salt

Sunflower oil

Combine the wet ingredients and dry ingredients in separate mixing bowls.

Gradually add the dry ingredient into the wet ingredients, stirring just enough to combine. If your batter looks too thick, you can add a little extra buttermilk.

Heat some oil in a frying pan over a medium-to-high heat. Once the pan is hot, ladle the batter onto the pan in portions to create your pancakes. Flip when bubbles appear and pop and the underside is golden brown.

Serve in stacks with whatever toppings you like. Tasty combinations include bacon and maple syrup or whipped cream and cinnamon syrup. 

Serves
4-6

Preparation Time
5 minutes

Main ingredients
Dairy, Flour, Eggs, Vegetables

Recipe Type
Kids Food, Snacks, Breakfast, Vegetarian

Cuisine
American

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Moderately Easy

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