How to make Small Batch Melt-In-Your-Mouth Pumpkin Pancakes delicious

Small Batch Melt-In-Your-Mouth Pumpkin Pancakes - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Small Batch Melt-In-Your-Mouth Pumpkin Pancakes! A quick and easy dinner that is ready in under 25 minutes!

You can cook Small Batch Melt-In-Your-Mouth Pumpkin Pancakes with 16 Ingredients and 5 steps. See the following guide!

1. 1 Tablespoon butter, melted.
2. Wet mixture ingredients:.
3. 1 large egg.
4. 1/4 cup whipping cream.
5. 1/4 cup milk.
6. 1/2 teaspoon vanilla extract.
7. 2 Tablespoons yogurt or sour cream or creme fraiche.
8. 1 1/2 Tablespoons sugar.
9. 1/4 cup + 2 Tablespoons canned pumpkin.
10. Dry mixture ingredients:.
11. 2/3 cup All Purpose flour.
12. 1/4 teaspoon salt.
13. 1 teaspoon baking powder.
14. 1/2 teaspoon baking soda.
15. 1/4 teaspoon ground cinnamon.
16. 1/8 teaspoon nutmeg (or alternatively to the two spices, just add 1/3 teaspoon pumpkin pie spice).

1. Combine wet mixture ingredients in a mixing bowl and whisk or mix until everything is completely and evenly incorporated:.
2. Then sift all dry mixture ingredients into wet mixture and add 1 Tablespoon melted butter and whisk again *just* until the batter is thoroughly incorporated and *just* short of completely smooth..
3. On a well buttered griddle or nonstick pan brought up to medium heat, pour the batter in generous 1/4 cupfuls, using the underside of your measuring cup to spread the pancakes out to a roughly 5.5" diameter (it's a thick batter) and let them cook for roughly 3 minutes before flipping and letting them cook another 60 seconds or so..
4. Because this is a thick batter made with pumpkin, it won't bubble like regular pancake batter, so instead of using the bubbles as an indicator to flip, just try flipping at the 3 minute mark and if you can fairly easily shimmy your spatula under the whole pancake without cracking it, you're good to flip..
5. That's it! Enjoy with butter and syrup or powdered sugar..