Description
These are like a luscious thick crepe with a slightly moist center. And they are fantastic. Sometimes they don’t even make it to my plate! For added texture, you could sprinkle some chopped pecans into the batter.
Ingredients
- 1 cup All-purpose Flour
- ¼ cups Brown Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-¼ cup Buttermilk
- 1 whole Egg
- 1 cup Pumpkin Puree
- 3 Tablespoons Butter, Melted
Preparation
In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth.
Set a griddle or non-stick pan to high heat, then turn down to medium; melt a little butter or use cooking spray. Pour a 1/3 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
Serve hot with syrup, butter, or honey.
