Description
Embrace the flavors of autumn with these easy and fluffy pumpkin pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour (or a gluten-free alternative)
- 2 tablespoons sugar (brown sugar adds a nice flavor!)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger (optional for more spice)
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- 1 cup milk (dairy or a non-dairy substitute like almond or oat milk)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Begin by whisking all the dry ingredients in a large bowl: the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
- Combine in a separate medium bowl, the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract, whisking until smooth.
- Pour the wet mixture into the bowl with the dry ingredients.
- Heat a skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Cook pancakes until bubbles form on the surface and the edges appear set, about 2 to 3 minutes.
- Transfer the cooked pancakes to a warm plate and repeat with remaining batter.
Notes
Feel free to experiment with whole wheat flour or plant-based milk for healthier options. Serve topped with maple syrup or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg