How to Prepare Appetizing Small Batch Melt-In-Your-Mouth Pumpkin Pancakes

Small Batch Melt-In-Your-Mouth Pumpkin Pancakes.

You can cook Small Batch Melt-In-Your-Mouth Pumpkin Pancakes using 16 ingredients and 5 steps. Here is how you cook that.

It’s 1 Tablespoon of butter, melted.
It’s of Wet mixture ingredients:.
It’s 1 of large egg.
It’s 1/4 cup of whipping cream.
It’s 1/4 cup of milk.
It’s 1/2 teaspoon of vanilla extract.
Prepare 2 Tablespoons of yogurt or sour cream or creme fraiche.
You need 1 1/2 Tablespoons of sugar.
You need 1/4 cup of + 2 Tablespoons canned pumpkin.
You need of Dry mixture ingredients:.
It’s 2/3 cup of All Purpose flour.
You need 1/4 teaspoon of salt.
Prepare 1 teaspoon of baking powder.
You need 1/2 teaspoon of baking soda.
Prepare 1/4 teaspoon of ground cinnamon.
Prepare 1/8 teaspoon of nutmeg (or alternatively to the two spices, just add 1/3 teaspoon pumpkin pie spice).

Combine wet mixture ingredients in a mixing bowl and whisk or mix until everything is completely and evenly incorporated:.
Then sift all dry mixture ingredients into wet mixture and add 1 Tablespoon melted butter and whisk again *just* until the batter is thoroughly incorporated and *just* short of completely smooth..
On a well buttered griddle or nonstick pan brought up to medium heat, pour the batter in generous 1/4 cupfuls, using the underside of your measuring cup to spread the pancakes out to a roughly 5.5" diameter (it's a thick batter) and let them cook for roughly 3 minutes before flipping and letting them cook another 60 seconds or so..
Because this is a thick batter made with pumpkin, it won't bubble like regular pancake batter, so instead of using the bubbles as an indicator to flip, just try flipping at the 3 minute mark and if you can fairly easily shimmy your spatula under the whole pancake without cracking it, you're good to flip..
That's it! Enjoy with butter and syrup or powdered sugar..