The first step to make these pancakes is to combine the dry ingredients. In a mixing bowl add and combine 1 ½ cup of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoon cinnamon, ⅓ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon pumpkin spice. I added a pinch of ground ginger (optional). Make an opening in the center of the flour mixture and set aside.
In a separate mixing bowl combine the wet ingredients. Add 1 cup (245g) pumpkin puree, 1/4 cup (55g) white sugar, 1 cup extra creamy oat milk (or any milk of your preference), 2 large eggs (*These pumpkin pancakes can be easily made vegan by using an egg replacer) and 3 tablespoons unsalted butter (melted). Whisk until all well combined.
Then, in the center of the flour mixture (dry ingredients) pour the wet ingredients. Gently stir and no worries about a few lumps in the mixture. If the batter seems to look thick just add a little bit more milk.
Place 1 or 2 tablespoons of unsalted butter onto the griddle or skillet. Let it melts and scoops out the batter (I used a 1/4 measuring cup for this) onto the griddle or skillet. Flip the pancakes after little bubbles start to show and the bottom is browned. This will take 2 to 4 minutes. Happy Breakfast, Enjoy!