1
In another bowl, combine pumpkin purée, maple syrup, milk, egg, and melted butter. Mix well.
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2
Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too thick, you can add a splash of milk to thin it out.
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3
Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden brown, about 2 more minutes.
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