Ingredients

• 340g flour of your choice
• 3 tsp baking powder
• 2 tbsp organic cane sugar
• 1 tsp pink salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 225ml milk or substitute
• 225g pumpkin purée
• 2 large eggs 
• 1 tsp pure vanilla extract
• Butter or oil, for cooking

To serve: maple syrup or lemon and pumpkin spice sugar.

Method

1. In a large bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, whisk together the milk and pumpkin puree, then add the eggs and stir in the vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
4. Melt butter or oil in a large non-stick pan over medium heat.
5. Pour in the batter and cook until bubbles start to form and the pancake is golden underneath, about 2-3 minutes, then flip and cook the other side until golden, about another minute.
6. Repeat with remaining batter.
7. Serve warm with maple syrup or your choice of toppings.