Spiced Pumpkin Pancakes
Start your autumn mornings off right with these irresistibly fluffy Spiced Pumpkin Pancakes, bursting with the warming flavors of cinnamon, nutmeg, and ginger. This easy recipe combines the earthy sweetness of real pumpkin puree with a hint of vanilla to create pancakes that are perfectly balanced and full of fall-inspired goodness. With just 10 minutes of prep and 20 minutes of cooking time, they’re a quick and satisfying breakfast option for cozy weekends or holiday brunches. Serve these golden beauties hot off the griddle with a drizzle of maple syrup, a dollop of whipped cream, or even a sprinkle of cinnamon sugar for a festive twist. Whether you’re looking to embrace pumpkin season or simply enjoy a comforting breakfast, these spiced pancakes are sure to be a crowd-pleaser.
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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
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 0.75 cups Pumpkin puree
- 1 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted and slightly cooled
- 1 teaspoons Vanilla extract
- Nonstick cooking spray 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.
In a separate medium bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter will be slightly thick.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter 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 and cook for an additional 2-3 minutes, or until golden brown on the second side.
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 |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 43.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 432 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1028 mg | 22% | |
*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.
