Ingredients:

  • 1 cup (240ml) canned pumpkin puree
  • 1 cup (125g) all-purpose flour
  • 1 large egg (approx. 50g)
  • 1/2 cup (120ml) whole milk
  • 1 tbsp (14g) baking powder
  • 1/2 tsp (3g) salt
  • 2 green onions, thinly sliced (approx. 20g)
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 2 tbsp (28g) melted butter

Instructions:

  1. In a large bowl, whisk together the pumpkin puree, egg, milk, and melted butter until the mixture is velvety and smooth.
  2. Sift in the flour, baking powder, salt, garlic powder, and smoked paprika. Gently fold in the sliced green onions until flour streaks disappear.
  3. Heat a non-stick skillet over medium heat with a small pat of butter.
  4. Pour 1/4 cup (60ml) of batter for each pancake. Cook for 2-3 minutes until small bubbles form on the surface and edges appear set.
  5. Flip the pancake, press down lightly with a spatula, and cook for another 2 minutes until mahogany-colored and springy.