Description
Delicious and fluffy pumpkin pancakes, perfect for breakfast or brunch!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin purée
- 3/4 cup milk (any type)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (plus extra for cooking)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine the pumpkin purée, milk, egg, vanilla extract, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined; lumps are fine.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 2 minutes, or until golden brown.
- Remove from the skillet and keep warm while cooking the remaining batter.
- Serve immediately with your favorite toppings like maple syrup, whipped cream, or fresh fruit.
Notes
- For added flavor, consider using pumpkin pie spice instead of individual spices.
- These pancakes freeze well, so you can make a batch and save some for later!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg