Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl, whisk the eggs, then stir in the milk, pumpkin puree, and melted butter until the mixture is smooth and well combined.
- Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula, just until the batter is combined. Be careful not to overmix—some lumps are okay.
- Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. When it's hot, pour 1/4 cup portions of batter onto the surface.
- Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, maintaining the heat to keep them warm.
Notes
For extra flavor, top with toasted pecans, honey, or a dollop of Greek yogurt. Keep the pancakes warm in a low oven while finishing the rest.