Ingredients: (Makes 8-10 pancakes) 1 cup all-purpose flour 1/2 cup pumpkin purée (not pumpkin pie filling) 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda
1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1 large egg 3/4 cup milk (or buttermilk for extra fluffiness) 1 teaspoon vanilla extract 2 tablespoons melted butter 1/2 cup caramel chips
Instructions: Mix the Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine the Wet Ingredients – In another bowl, mix pumpkin purée, brown sugar, egg, milk, vanilla extract, and melted butter.
Make the Batter – Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Fold in caramel chips.
Cook the Pancakes – Heat a skillet or griddle over medium heat and grease lightly. – Pour 1/4 cup of batter per pancake, cooking for 2-3 minutes per side until golden brown.
Serve & Enjoy! – Stack the pancakes, drizzle with maple syrup, and sprinkle extra caramel chips on top.