Einkorn Pumpkin Pancakes

Instructions

1. In a medium bowl, sift together the flour, sugar, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg.
2. Whisk together the eggs, buttermilk, pumpkin, and melted butter in a large bowl.
3. Add the flour mixture to the wet mixture, and whisk briefly but vigorously until the batter is smooth.
4. Heat a skillet or cast-iron griddle to medium-low heat and grease lightly with butter. Scoop one ½ cup of batter onto the griddle at a time. Cook for 3 minutes until the edges are dry and bubbles start to form. Flip the pancake and cook for another 2 to 3 minutes, or until cooked through.
5. Transfer the cooked pancakes to a plate and repeat with remaining pancakes. Serve warm with maple syrup.

Recipe Notes:

• The added pumpkin will cause the pancakes to brown a little faster, but it will also make the batter a little heavier, so wait the full 3 minutes before flipping.
• This recipe makes 12 large pancakes, but the ingredients can be halved. You can keep cooked pancakes in the refrigerator for up to 3 days, and warm them up in the toaster.
• Natural buttermilk is our preferred liquid, but you can substitute with a 50/50 mixture of plain yogurt and milk, or a non-dairy milk of choice. If only have milk, add ½ teaspoon of apple cider vinegar to activate the baking soda, or brown sugar instead of regular sugar.
• The batter has to be thick, or pumpkin pancakes will cook up gooey in the middle, so try not to thin out the batter. You’ll be spooning the batter into the skillet, not pouring it.