Description
A straightforward recipe for making fluffy pancakes with pumpkin flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted butter, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the milk, pumpkin puree, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are acceptable.
- Stir in the 2 tablespoons of melted butter.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour batter onto the griddle in 1/4 cup portions for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For best results, let the batter rest for 5 minutes before cooking.
- You can substitute canned sweet potato puree for pumpkin puree if needed.
- Use low-fat milk for a slightly lighter pancake.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5
- Sodium: 300
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 45
Keywords: pumpkin pancakes, breakfast, fall recipe, easy pancakes, spiced pancakes