Enjoy these delicious spiced pumpkin pancakes, perfect for a cozy breakfast or brunch.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Sifting the dry ingredients helps to aerate the mixture, ensuring a smoother batter.
In another bowl, whisk together the egg, buttermilk, pumpkin puree, water, and vegetable oil until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
A few lumps in the batter are fine; they will dissolve during cooking.
Heat a lightly greased griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the griddle.
Wait until bubbles form on the surface of the pancakes before flipping them.
Flip the pancakes and cook until the other side is golden brown. Serve warm with your favorite toppings.
Keep cooked pancakes warm in a low oven while finishing the batch.
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