Pumpkin Spiced Pancakes
Start your mornings with the cozy, autumnal flavors of Pumpkin Spiced Pancakes—a perfect treat for crisp fall days or anytime you crave a comforting breakfast. These fluffy pancakes are infused with the warm spices of pumpkin pie, including cinnamon, nutmeg, and clove, complemented by real pumpkin puree for a rich, moist texture. Ready in just 25 minutes, this easy recipe combines pantry staples like all-purpose flour, baking powder, and vanilla extract, making it a convenient go-to for weekend brunches or quick, festive weekday mornings. Pair these golden, spiced delights with a drizzle of maple syrup, a dollop of whipped cream, or even a sprinkle of cinnamon for an irresistibly flavorful and aromatic dish. Whether you're celebrating the pumpkin spice season or simply enjoying a cozy breakfast, these pancakes are a must-try addition to your recipe repertoire. Perfect for serving a family of four, they're sure to bring smiles to the table!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 2 tablespoons Granulated sugar
- 1.25 cups Milk
- 0.75 cup Pumpkin puree
- 1 unit Large egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- as needed Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and granulated sugar until well 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 dry ingredients and gently mix 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.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of cinnamon.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 47.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 519 mg | 40% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1145 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.
