Servings: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp British Class baking powder
- ½ tsp British Class baking soda
- ½ tsp salt
- 2 tsp Cool Runnings pumpkin spice
- 1 cup milk
- ½ cup pumpkin purée
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- Maple syrup and extra butter, for serving
Directions
1. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and Cool Runnings Pumpkin Spice Seasoning.
2. In another bowl, whisk milk, pumpkin purée, egg, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
4. Heat a nonstick skillet or griddle over medium heat and brush with butter.
5. Pour ¼ cup batter for each pancake and cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes until golden brown.
6. Serve warm with butter and maple syrup.