Pumpkin Molasses Pancakes
Start your mornings with a festive fall twist by indulging in these delightful Pumpkin Molasses Pancakes. Bursting with warm spices like cinnamon, ginger, and nutmeg, and enriched with pumpkin puree and a touch of molasses, these pancakes are the perfect blend of cozy flavors and fluffy texture. Easy to whip up in just 25 minutes, this recipe is ideal for crisp autumn mornings or holiday brunch gatherings. Serve them warm and golden, topped with a drizzle of maple syrup, a dollop of whipped cream, or a handful of toasted pecans for extra decadence. Whether you're a pumpkin spice lover or just craving a seasonal breakfast upgrade, these pancakes are guaranteed to become a family favorite. Perfect for fall breakfast recipes, holiday brunch ideas, or anyone searching for the ultimate pumpkin pancake recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups pumpkin puree
- 1 cups milk
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 as needed butter or nonstick spray for greasing the pan
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
In a separate medium bowl, whisk together the pumpkin puree, milk, molasses, brown sugar, egg, vanilla extract, and melted unsalted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or nonstick spray.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until the pancakes are golden brown and 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, or chopped pecans.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 66.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 540 mg | 42% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1653 mg | 35% | |
*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.
