Pumpkin Pancakes

Ingredients and Weight:

• 2 cups (500ml) pumpkin puree
• 2 cups (250g) all-purpose flour
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2g) baking soda
• 1/2 teaspoon (2g) ground cinnamon
• 1/2 teaspoon (2g) ground nutmeg
• 1/2 teaspoon (2g) ground ginger
• 1/4 teaspoon (1g) salt
• 2 eggs
• 1 cup (250ml) milk
• 1/4 cup (60ml) melted unsalted butter

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt).
2. In a separate bowl, whisk together the wet ingredients (pumpkin puree, eggs, milk, melted butter).
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
4. Heat a lightly greased griddle or frying pan over medium heat.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve warm with your favorite toppings.

Nutritional Information:

Per serving (1 pancake):

• Calories: 250
• Carbohydrates: 40g
• Protein: 10g
• Fat: 10g
• Fiber: 5g
• Sugar: 10g

Dish Characteristics:

• Fluffy and tender
• Warm and comforting
• Festive and perfect for fall
• Easy to make and customizable

User Comments:

• "These pancakes are the perfect way to start a chilly fall morning."
• "The pumpkin flavor is subtle but delicious, and the spices add a nice warmth."
• "I loved the texture of these pancakes - they're so soft and fluffy."
• "I highly recommend topping these pancakes with a dollop of whipped cream and a drizzle of maple syrup."
• "These pancakes are a hit with my family - even my kids love them!"

Special Precautions and Tips:

• If you don't have pumpkin puree, you can make your own by roasting a pumpkin and then pureeing the flesh.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• To make gluten-free pancakes, use gluten-free flour blend instead of all-purpose flour.
• To make vegan pancakes, use a plant-based milk (such as almond milk or soy milk) and omit the eggs.