Pumpkin Pancakes: A Delectable Fall Morning Recipe

Pumpkin pancakes are a delicious and seasonal breakfast treat. 

Here's a basic recipe to make pumpkin pancakes:

Ingredients:

- 1 cup all-purpose flour

- 2 tablespoons granulated sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- 1 cup canned pumpkin puree

- 1 large egg

- 1 cup buttermilk

- 2 tablespoons unsalted butter, melted

- 1 teaspoon vanilla extract

Guidelines:

1. Combine the flour, sugar, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves) in a sizable mixing basin. 

2. In a another dish, thoroughly whisk together the melted butter, egg, buttermilk, pureed pumpkin, and vanilla extract.

3. Add the wet mixture to the dry mixture and whisk just until blended. Take care not to overmix; some lumps are acceptable. To get the right consistency, you can add a bit extra buttermilk if the batter seems too thick.

4. Lightly grease a non-stick skillet or griddle with butter or cooking spray and heat it over medium-high heat.

5. To form pancakes, spoon the batter onto the griddle using a 1/4 cup measuring cup. To spread the batter into a spherical shape, use the back of the measuring cup.

6. Cook the pancakes until bubbles start to form on the top, then turn them over and continue to cook until the other side is thoroughly cooked and golden brown. Usually, each side takes two to three minutes.

7. While you cook the remaining batches, remove the pancakes from the griddle and keep them warm in a low oven.

8. Top your pumpkin pancakes with your preferred ingredients, including whipped cream, chopped nuts, maple syrup, or a dash of cinnamon.

Savor these freshly prepared pumpkin pancakes! These are ideal for a cosy breakfast in the fall or winter.

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