Description
Indulge in the perfect fall breakfast with these fluffy and flavorful pumpkin pancakes. Made with warm spices and real pumpkin puree, these pancakes are a cozy treat that will have everyone asking for seconds.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour, spoon & leveled
- 1/4 cup cane or granulated sugar
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
Wet Ingredients:
- 1 1/4 cup pumpkin puree
- 1 1/2 cups milk
- 1/4 cup melted unsalted butter, slightly cooled
- 2 tsp. pure vanilla extract
- 1 large egg
Instructions
- Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Wet Ingredients: In a separate bowl whisk together the pumpkin puree, milk, butter, vanilla, and egg.
- Combine: Add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick and creamy consistency. Set aside to rest for about 5 minutes. If the batter feels too thick, add 1-2 tablespoons of milk to reach your desired consistency.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out to 3 1/2 inch circle. Cook until bubbles form on the surface, and the edges look set. Flip and cook until golden brown.
- Serve: Transfer pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed. Serve hot with your favorite toppings!
Notes
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you prefer homemade puree, make sure it’s well-drained to avoid excess moisture in your batter.
- Don’t Overmix: Overmixing can make the pancakes tough. Stir the batter until the ingredients are just combined, leaving some small lumps. This keeps them light and fluffy.
- Milk: I like using whole milk for rich and tender pancakes. Buttermilk can also be used. It’s thicker in consistency. If your batter is too thick, add more buttermilk by a tablespoon until the desired consistency is reached.
- Toppings: Serve your pumpkin pancakes with warm maple syrup, toasted pecans, or a dollop of whipped cream for extra indulgence. A sprinkle of cinnamon or a drizzle of caramel sauce can also elevate the dish.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 9 g
- Sodium: 196.4 mg
- Fat: 6.1 g
- Carbohydrates: 34.3 g
- Protein: 5.4 g
- Cholesterol: 35 mg
