Ingredients
- 2 cups(260g) all-purpose flour
- 1/4 cup(54g) packed light brown sugar
- 1/4 cup(52g) sugar
- 3 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 1 1/2 cups milk
- 4 tbsp unsalted butter
- 1 1/4 cups(291g) canned pumpkin puree (not pie filling)
- 2large eggs
- 1 tspvanilla extract
Instructions
. In a large bowl, combine the flour, sugars, baking powder, and spices and then set it aside.
. Add the butter and a couple tablespoons of the milk to another bowl. Melt the butter in the microwave and stir to combine it with the rest of the milk.
. In the bowl of your Kitchen In The Box stand mixer, mix the pumpkin puree, eggs, vanilla extract, and butter/milk mixture and whisk together.
. Add the dry ingredients to the wet mixture in the bowl and stir until the mixture is combined well.
. let the batter sit aside for 5-10 minutes while you heat the griddle.
. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. 1/4 cup of batter per pancake is enough.
. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
. Repeat the steps with the remaining batter.
. Decor pancakes with maple syrup and the toppings as you like.
Serve and enjoy!