The Best Pumpkin Pancakes Recipe

All-Purpose Flour Arrowroot or Cornstarch Baking Powder   Ground Cinnamon Ground Allspice  Kosher Salt Eggs Pure Pumpkin Puree Choice of Milk Apple Cider Vinegar Pure Vanilla Extract European Butter Maple Syrup

INGREDIENTS

1. Combine milk and apple cider vinegar. Let sit for 10 minutes.

2. In a separate bowl, combine the flour, arrowroot or cornstarch, baking soda, cinnamon, allspice and salt.

3. Returning to your milk bowl, add the lightly beaten eggs, vanilla, maple syrup, melted butter, and pumpkin into the bowl. Whisk gently to combine.

4. Make a well in the center of the dry ingredients and pour  in the liquid ingredients, folding them in.  Fold until just combined without over mixing your pumpkin pancakes.

5. Heat a skillet with butter and the pan is hot, at 1/4 cup of batter into a small circle. Allow the pancake to bubble on top then flip.

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