Ingredients
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1/4 cup water
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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2 eggs, lightly beaten
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1 1/2 cups buttermilk
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1 cup pumpkin, cooked and mashed (may use canned)
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1/4 cup vegetable oil
Instructions
- Sift together the first 7 ingredients in a large bowl.
- In another bowl, mix the eggs, buttermilk, pumpkin, water, and oil. Add the liquid mixture to the dry mixture. Stir until well blended.
- For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Serve the pancakes immediately.