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As the leaves begin to change and the crisp autumn air settles in, there's an undeniable charm that comes with the season. One of the most delightful ways to celebrate fall is through its flavors, and few ingredients capture that essence better than pumpkin. Enter Little Pumpkin Puffs, a recipe that combines the warm, comforting taste of pumpkin with the fluffy goodness of pancakes. This dish serves as a fantastic addition to your breakfast repertoire or makes for a sweet treat any time of day.

Mini Pumpkin Pancakes

Celebrate the fall season with delicious Little Pumpkin Puffs, a simple recipe that combines the comforting flavors of pumpkin and warm spices into fluffy pancakes. Perfect for busy mornings or lazy weekends, these delightful treats feature pure pumpkin puree and buttermilk for a light texture. Serve them warm with maple syrup or apple cider syrup for a seasonal twist. Enjoy the warmth and joy of autumn with each bite of these charming pancakes!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 tablespoon brown sugar

1 cup canned pumpkin puree (ensure it’s pure pumpkin, not pie filling)

1 cup buttermilk (or regular milk mixed with 1 tablespoon vinegar)

1 large egg

2 tablespoons unsalted butter, melted

Maple syrup, for serving

Whipped cream (optional, for serving)

Chopped pecans or walnuts (optional, for serving)

Instructions
 

Prepare the Batter:

    In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and brown sugar. Mix thoroughly to ensure all dry ingredients are evenly distributed.

      Mix Wet Ingredients:

        In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, and melted butter until you achieve a smooth, homogeneous mixture.

          Combine Wet and Dry:

            Gently pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, stir just until the ingredients are combined. Avoid overmixing; a few lumps are perfectly fine as they will cook out.

              Heat the Pan:

                Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with a small amount of butter or cooking spray to prevent sticking.

                  Cook the Pancakes:

                    Using a tablespoon or small ladle, drop about 2 tablespoons of batter onto the heated skillet for mini pancakes. Cook until bubbles form on the surface of each pancake, which should take about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown.

                      Serve Warm:

                        As you finish cooking the remaining batter, stack the mini pancakes on a plate and keep them warm in an oven set to low heat. Serve the pancakes warm, drizzled with maple syrup, topped with a dollop of whipped cream, and a sprinkle of chopped nuts for a delightful crunch.

                          Enjoy your delightful Little Pumpkin Puffs with a cup of warm apple cider or your favorite fall beverage!

                            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6 (makes about 20 mini pancakes)