Pumpkin or Squash Pancakes
Transform your breakfast with these fluffy and flavorful Pumpkin or Squash Pancakes, perfect for cozy mornings or festive brunches! Made with a blend of warm spices like cinnamon, nutmeg, and ginger, these pancakes bring the comforting essence of autumn to your plate. The star ingredient—pumpkin or squash puree—adds a subtle sweetness and natural moisture, resulting in perfectly tender bites. Quick and easy to prepare in just 30 minutes, this recipe balances wholesome ingredients like milk, eggs, and a touch of maple syrup or brown sugar. Serve these golden pancakes with classic maple syrup, whipped cream, or crunchy toasted nuts for a deliciously satisfying start to your day. Ideal for fall-inspired breakfasts or any time you crave seasonal flavors, these pancakes are a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups pumpkin or squash puree
- 1 cups milk
- 2 pieces large eggs
- 2 tablespoons maple syrup or brown sugar
- 1 teaspoons vanilla extract
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, combine the pumpkin or squash puree, milk, eggs, maple syrup or brown sugar, vanilla extract, and melted butter. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be thick but smooth.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to 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 the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, adding more oil or butter to the skillet as necessary.
Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or toasted nuts.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 36.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 503 mg | 39% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1286 mg | 27% | |
*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.
