Description
These Pumpkin Pancakes are a delightful twist on traditional breakfast favorites, featuring warm spices and rich pumpkin puree for a moist, flavorful stack. Perfect for cozy autumn mornings or anytime you crave a comforting, seasonal treat.
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
- Combine 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 blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk and pumpkin puree until smooth. Add the eggs and vanilla extract, stirring until fully incorporated.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently stir with a wooden spoon until just combined, being careful not to overmix to keep the pancakes tender.
- Heat Skillet and Cook Pancakes: Melt butter in a large nonstick skillet over medium heat. When the butter is foamy, reduce heat to medium-low and ladle batter into the skillet. Cook until bubbles form on the surface and the bottom is golden brown, about 3 minutes. Flip the pancake and cook for another 3 minutes until the second side is golden and pancakes are cooked through.
- Repeat Cooking: Continue cooking remaining batter, adding butter as needed, until all pancakes are cooked. Serve warm with your favorite toppings.
Notes
- For fluffier pancakes, do not overmix the batter; a few lumps are okay.
- If pumpkin puree is too thick, add a splash more milk to reach desired batter consistency.
- Serve with maple syrup, butter, or whipped cream for an extra special touch.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or skillet.
Nutrition
- Serving Size: 1 pancake (approximate)
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
