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Pumpkin Blueberry Pancakes

Servings 3 medium pancakes

Ingredients

  • 1/4 cup butter softened
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 tsp vanilla extract
  • 3/4 cup milk or almond milk
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp nutmeg
  • 3/4 cup flour
  • 1/2 cup fresh blueberries

Instructions

  • In a large bowl, mix butter and brown sugar until blended and no clumps of butter.
  • Mix in egg until blended.
  • Mix in pumpkin puree, vanilla extract, and milk or almond milk.
  • Add all dry ingredients except for blueberries and mix until no large clumps remain.
  • Gently fold in blueberries.
  • In a greased pan, on medium heat, drop a large scoop of 1/3 of the pancake batter and spread out batter. Cook approximately 3 minutes per side.