Pumpkin Cinnamon Pancakes
Fluffy, golden, and brimming with warm fall flavors, these Pumpkin Cinnamon Pancakes are the ultimate autumn breakfast treat. This easy recipe combines fragrant spices like cinnamon, nutmeg, and ginger with creamy pumpkin puree to create pancakes that are irresistibly soft and perfectly spiced. With just 10 minutes of prep time, you'll whisk together simple pantry staples to create a cozy stack of pancakes that's sure to impress. Cooked to perfection on a hot griddle and topped with a drizzle of maple syrup or a sprinkle of powdered sugar, these pancakes are comfort food at its finest. Perfect for crisp mornings or holiday brunches, this recipe is your go-to for capturing all the flavors of the season in a single bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 0.75 cup pumpkin puree
- 1 cup whole milk
- 1 piece large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or butter (for cooking)
- maple syrup (optional, for serving)
- powdered sugar (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and granulated sugar until evenly combined.
In a separate medium-sized bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk well until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly into a circle if needed.
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown on the other side.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with maple syrup, a dusting of powdered sugar, or any toppings of your choice.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 66.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 449 mg | 35% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1069 mg | 23% | |
*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.
