Pumpkin Griddle Cakes
Start your morning with a cozy, autumn-inspired treat: Pumpkin Griddle Cakes! These fluffy pancakes are infused with warm spices like cinnamon, nutmeg, and ginger, complemented by the rich, creamy flavor of real pumpkin puree. A touch of buttermilk ensures an irresistibly tender texture, while a hint of vanilla rounds out their comforting flavor profile. Quick to prepare, these griddle cakes cook to golden perfection in just minutes, making them an ideal choice for a festive fall breakfast or brunch. Top them with a drizzle of maple syrup, a dollop of whipped cream, or a dusting of powdered sugar for a seasonal delight that’s as beautiful as it is delicious. Perfectly spiced and easy to make, these Pumpkin Griddle Cakes are destined to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 0.75 cups pumpkin puree
- 1 cup buttermilk
- 1 unit large egg
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoons vanilla extract
- 1 tablespoons neutral oil or additional butter for greasing the griddle
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, salt, and granulated sugar until well combined.
In another bowl, whisk together the pumpkin puree, buttermilk, large egg, melted butter, and vanilla extract until smooth and thoroughly mixed.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Preheat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with a small amount of neutral oil or butter.
Once the griddle is hot, use a 1/4-cup measuring cup to pour the batter onto the griddle. Cook each griddle cake for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip each griddle cake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Adjust the heat as needed to avoid burning and repeat with the remaining batter, greasing the griddle as necessary between batches.
Serve the pumpkin griddle cakes warm with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 44.2 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 416 mg | 32% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 990 mg | 21% | |
*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.
