Pumpkin Sour Cream Pancakes
Indulge in the cozy fall flavors of these Pumpkin Sour Cream Pancakes, a deliciously fluffy breakfast treat that brings pumpkin spice to your morning table. Perfectly balanced with warm spices like cinnamon, nutmeg, and ginger, these pancakes are given an extra dose of richness and tang from sour cream in the batter. The combination of pumpkin purée and sour cream creates a moist, tender texture that’s both satisfying and comforting. Easy to whip up in just 15 minutes of prep time, they’re ideal for a weekend brunch or a festive holiday breakfast. Serve them warm with a drizzle of maple syrup, a dollop of whipped cream, or even a sprinkling of powdered sugar for a decadent finish. These pancakes are the perfect way to celebrate the flavors of autumn!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.75 cups pumpkin puree
- 0.75 cups sour cream
- 0.5 cups milk
- 2 large eggs
- 1 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 as needed butter or oil, for greasing the pan
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate medium-sized bowl, combine the pumpkin puree, sour cream, milk, eggs, vanilla extract, and melted butter. Whisk until the mixture is smooth and well incorporated.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
For each pancake, pour 1/4 cup of batter onto the skillet and spread it slightly to form a circle. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake and cook the other side until golden brown and cooked through, approximately 2 more minutes.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 49.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 925 mg | 20% | |
*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.
