Description
Embrace the magic of autumn with these utterly delightful homemade pumpkin pancakes. Imagine waking up to the comforting aroma of cinnamon, nutmeg, and sweet pumpkin filling your kitchen. These aren’t just pancakes; they’re a warm hug on a plate, perfect for lazy weekend brunches or a special weekday treat. Ready in under 30 minutes, they’re surprisingly simple to whip up.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
1 ¼ cups milk
1 cup pumpkin puree
1 large egg
2 tablespoons unsalted butter, melted, plus more for greasing
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are fine.
Heat a lightly greased large skillet or griddle over medium heat.
Using a ladle or a ¼ cup measuring cup, pour about ¼ cup of batter onto the hot skillet for each pancake.
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
Serve immediately with your favorite toppings.
Notes
Do not overmix the batter; a few lumps are perfectly fine and lead to fluffier pancakes.
Ensure your pumpkin puree is not pumpkin pie filling.
Serve warm with maple syrup, whipped cream, or a sprinkle of cinnamon.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1-2 pancakes
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg