u003cstrongu003eCan I use fresh pumpkin instead of canned?u003c/strongu003e

Yes, but make sure to cook and puree the pumpkin thoroughly to match the texture of canned pumpkin.

u003cstrongu003eCan these pancakes be made gluten-free?u003c/strongu003e

Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend.

Replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) and use plant-based milk and vegan butter.

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Prepare Your Ingredients: Gather all your ingredients and measure them out.
Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In a separate bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
Incorporate the Mixtures: Fold wet ingredients into dry ingredients until just combined; don’t overmix.
Heat the Griddle: Preheat a non-stick skillet over medium heat.
Cook the Pancakes: Pour ¼ cup of batter onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
Serve: Keep warm and serve with maple syrup, whipped cream, or fresh fruit.

Use room-temperature ingredients for the best texture. For a healthier option, substitute half of the flour with whole-wheat flour.