Light and Fluffy Pumpkin Pancakes
Start your autumn mornings with these irresistibly light and fluffy pumpkin pancakes, a perfect blend of cozy fall flavors. Infused with aromatic spices like cinnamon, nutmeg, and ginger, and sweetened with both granulated and brown sugar, these pancakes deliver a warm, comforting taste in every bite. Made with pumpkin puree for a moist and tender texture, they come together in just 25 minutes, making them an easy yet indulgent breakfast option. Whether drizzled with maple syrup, topped with whipped cream, or garnished with crunchy pecans, these pumpkin pancakes are a delightful way to celebrate the season. A must-try recipe for pancake lovers and pumpkin spice enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 2 tablespoons Granulated sugar
- 2 tablespoons Brown sugar
- 0.75 cups Pumpkin puree
- 1 cups Milk
- 1 Large egg
- 1 teaspoons Vanilla extract
- 3 tablespoons Unsalted butter, melted
- Nonstick cooking spray or neutral oil for greasing the pan
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, milk, egg, vanilla extract, and melted butter. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with nonstick cooking spray or a small amount of neutral oil.
Using a 1/4-cup measuring cup, scoop the pancake batter onto the hot skillet. Spread slightly to form a round shape if needed.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, pecans, or additional cinnamon.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
