Pumpkin Pancakes
Embrace the flavors of fall with these irresistibly fluffy Pumpkin Pancakes, a breakfast dish that perfectly balances warm spices and velvety pumpkin puree. Infused with cinnamon, nutmeg, and ginger, these pancakes deliver a cozy aroma and a naturally sweet depth of flavor with every bite. Made with pantry staples like all-purpose flour and baking powder, mixed with milk and a splash of vanilla, this recipe is quick to prep in just 10 minutes—ideal for cozy mornings or brunch gatherings. Cooked to golden perfection, these pancakes are best topped with maple syrup, whipped cream, or a light dusting of powdered sugar for a comforting seasonal treat the whole family will adore. Perfect for autumn mornings or anytime you're craving a taste of pumpkin spice!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 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
- 1.25 cups milk
- 0.75 cups canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoons vanilla extract
- 1 as needed neutral oil or additional butter for greasing the pan
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix; the batter may still have some lumps.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil or butter.
Using a 1/4-cup measuring cup, scoop the batter onto the hot pan. Spread it slightly with the back of the cup if needed. Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Carefully flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as necessary.
Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or a sprinkle of powdered sugar. Enjoy!
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 46.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 513 mg | 39% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1137 mg | 24% | |
*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.
