Description
Delight in the cozy flavors of autumn with these Perfect Pumpkin Pancakes. Fluffy and spiced with cinnamon, ginger, and nutmeg, these pancakes combine pumpkin puree for a moist, tender texture and a subtle sweetness. An ideal breakfast treat for the fall season, they’re easy to make and perfect for sharing with family and friends.
Ingredients
Dry Ingredients
- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
Sugars and Flavorings
- 1/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
Wet Ingredients
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter (Melted)
- 1 1/2 Cups Milk
Instructions
- Preheat the griddle: Preheat your griddle or a large non-stick skillet over medium heat to ensure even cooking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
- Combine wet ingredients: In a separate medium bowl, whisk together brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk gently to combine. The batter should be slightly lumpy; avoid over-mixing to prevent tough pancakes.
- Rest the batter: Let the batter sit for 5 minutes to allow the leavening agents to activate and to enhance texture.
- Prepare griddle: Lightly butter the griddle or spray with non-stick cooking spray to prevent sticking.
- Cook pancakes: Pour about 1/3 cup of batter per pancake onto the griddle, spreading into a round shape. Cook each pancake for approximately 4 minutes on each side, until golden brown and cooked through.
- Serve: Serve hot with your choice of butter, maple syrup, whipped cream, nuts, or other favorite toppings.
Notes
- Do not over-mix the batter; lumps are okay for fluffier pancakes.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor.
- Adjust milk quantity if batter is too thick or thin.
- Pancakes can be kept warm in a low oven while cooking the rest.
- These pancakes freeze well; reheat gently in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
