Description
These Pumpkin Pancakes are a perfect fall breakfast treat, featuring a fluffy texture infused with warm spices and rich pumpkin flavor. Easy to make and delicious to serve with butter and syrup, they bring festive autumn vibes to any morning.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
For Cooking
- Butter, for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, light brown sugar, kosher salt, cinnamon, ground nutmeg, and ground ginger until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and pumpkin puree. Then add the eggs and stir in the vanilla extract until smooth and evenly mixed.
- Blend Batter: Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Preheat Skillet: Melt butter in a large nonstick skillet over medium heat. Once the butter is foamy, reduce heat to medium-low in preparation for cooking the pancakes.
- Cook Pancakes: Ladle the batter into the skillet, forming pancakes of your desired size. Cook until bubbles start to appear on the batter surface and the underside is golden brown, approximately 3 minutes. Carefully flip and cook the other side until it is also golden, about 3 more minutes.
- Repeat Cooking: Continue cooking the remaining batter in the same manner, adding more butter if necessary to prevent sticking.
Notes
- Use fresh pumpkin puree for best flavor, or canned pure pumpkin if fresh is unavailable.
- For extra fluffy pancakes, do not overmix the batter; some lumps are okay.
- Serve warm with maple syrup and additional butter if desired.
- To keep cooked pancakes warm, place them on a baking sheet in a 200°F (93°C) oven while finishing the batch.
- Can be made dairy-free by substituting milk with almond milk and using oil instead of butter.
Nutrition
- Serving Size: 1 pancake (assuming 8 pancakes per recipe)
- Calories: 175
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
