# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 3/4 cup whole milk
09 - 1/2 cup pumpkin purée
10 - 2 large eggs
11 - 2 tablespoons melted butter
12 - 1 teaspoon vanilla extract
→ Cheese
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded mozzarella cheese
→ For Cooking
15 - Butter or oil for greasing the pan
# How To Make It:
01 - Whisk together all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg in a large mixing bowl until well blended.
02 - In a separate bowl, blend whole milk, pumpkin purée, eggs, melted butter, and vanilla extract until the mixture is smooth.
03 - Add wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing to retain pancake fluffiness.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 2 tablespoons of batter per pancake onto the skillet. Sprinkle a generous amount of both cheddar and mozzarella over each portion.
06 - Allow pancakes to cook until bubbles form and edges are set, about 2 minutes. Flip and continue cooking for 1 to 2 minutes until golden and cheese is melted.
07 - Repeat the process with remaining batter and cheese, adding butter or oil as needed to grease the pan.
08 - Let pancakes cool slightly, then stack 3 to 4 pancakes on each skewer, aligning cheese sides together for extra gooey layers.
09 - Present warm. Optionally drizzle with maple syrup or top with freshly chopped herbs.
