BHA & BHT Free Honey-Nutmeg Pumpkin Oven Pancake
Total time35 min
Prep time10 min
Cook time25 min
4.6(4)
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 3 large eggs
- ½ cup whole milk
- ½ cup pumpkin purée
- 2 tbsp honey
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 1 tbsp honey, for drizzling (optional)
- 2 tbsp fresh ricotta (optional)
Instructions
- 1
Place a 10-inch oven-safe skillet on the center rack of the oven and preheat to 425°F (220°C).
- 2
In a mixing bowl, whisk together the eggs, milk, pumpkin purée, honey, and vanilla extract until smooth and fully combined.
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