Pumpkin Ginger Pancakes

INGREDIENTS

  • 1 1/4 cup(s) All-Purpose Flour
  • 1 1/2 teaspoon(s) Baking Powder
  • 1/2 teaspoon(s) Baking Soda
  • 1/4 teaspoon(s) Salt
  • 2 teaspoon(s) Ground Ginger
  • 1/2 teaspoon(s) Cinnamon
  • 2 large Eggs
  • 3/4 cup(s) Buttermilk
  • 1/2 cup(s) Canned Pumpkin Puree
  • 1/2 cup(s) Sugar
  • 3/4 teaspoon(s) Vanilla Extract
  • 3 tablespoon(s) Unsalted Butter, melted and slightly cooled

DIRECTIONS

  1. Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl.
  2. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture
  3. Stir in butter. Do not over mix.
  4. If batter is too stiff adjust consistency with regular milk
  5. Ladle 2 oz portion onto griddle and cook till golden brown. Flip and cook for 1 min more.

Source: N/A