Pumpkin Pancakes
Whitney Miller's Pumpkin Pancakes are full of cinnamon, pumpkin puree, and topped with crunchy pecans and maple syrup. Perfect for a whimsical fall breakfast!
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Cooking tools:
- Sifter
- Mixing bowl
- Whisk
- Spoon
- Griddle
- Spatula
- Saute pan
- Stove
- Plate
Ingredients
- Pancakes:
- 1 cup all-purpose flour or gluten-free flour*
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon fine sea salt
- Pinch ground cloves
- 1 large egg
- ½ cup pumpkin puree (fresh or canned)
- 2 tablespoons pure cane sugar
- 2 tablespoons light brown sugar
- 1/2 cup low-fat buttermilk
- 3 tablespoons canola, coconut or light olive oil
- 1/2 teaspoon pure vanilla extract
- Cinnamon Butter:
- ¼ cup (1/2 stick) salted butter, softened
- 1 teaspoon honey
- 1/4 teaspoon ground cinnamon
- Toasted Pecans:
- ½ cup pecan pieces
- Maple syrup, for serving
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