Pumpkin Spice Pancakes
Start your mornings with the cozy flavors of fall by whipping up a batch of fluffy Pumpkin Spice Pancakes! Infused with warm spices like cinnamon, nutmeg, and ginger, and enriched with real pumpkin puree, these pancakes are the perfect autumn comfort food. The batter comes together in just minutes with simple pantry ingredients, making this recipe both quick and fuss-free. Cooked to golden perfection, each pancake is soft, tender, and brimming with seasonal flavor. Serve them warm with a drizzle of maple syrup, a dollop of whipped cream, or even a dusting of cinnamon for a breakfast that feels like a warm hug. Perfect for cool mornings, weekend brunches, or when you're simply craving a fall-inspired treat, these Pumpkin Spice Pancakes will bring a seasonal twist to your table that everyone will love.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoons Nutmeg
- 0.25 teaspoons Ground ginger
- 0.75 cups Pumpkin puree
- 1 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- as needed Cooking spray or butter for greasing the pan
Instructions
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger until well combined.
In a separate medium-sized mixing bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some small lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into an even circle if necessary.
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.
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 a sprinkle of cinnamon.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 36.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 453 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1068 mg | 23% | |
*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.
