Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) salt
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 1/2 cup (120g) pure pumpkin puree
  • 2 tbsp (30ml) unsalted butter, melted
  • Optional toppings: whipped cream, chocolate chips, maple syrup

Instructions:

  1. In a large bowl, sift together flour, sugar, baking powder, baking soda, spices, and salt.
  2. In another bowl, whisk together buttermilk, egg, pumpkin puree, and melted butter until well combined.
  3. Pour the wet mixture into the dry ingredients and gently fold until just combined (lumps are okay).
  4. Heat a frying pan or griddle over medium heat and lightly grease with butter or oil.
  5. Pour or squeeze batter onto the griddle to form ghost or pumpkin shapes (approx. 4-5 inches wide).
  6. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
  7. Flip pancakes and cook until golden brown and cooked through, about another 2-3 minutes.
  8. Plate the pancakes, adding optional toppings as desired.