Description
Indulge in a warm stack of pumpkin pancakes infused with rich flavors and spices, perfect for a cozy autumn breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 cup milk (or a non-dairy alternative)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil for dairy-free version)
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Mix the pumpkin puree, milk, egg, melted butter, and vanilla extract in another bowl until smooth.
- Pour the wet ingredients into the dry mixture and stir just until combined.
- Preheat your skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown, about 1-2 minutes.
- Remove from the skillet and keep warm while you finish cooking the remaining batter.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free blend. You can substitute sugar for maple syrup or honey for natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg