Pumpkin Pancakes Recipe
Fluffy and spiced pumpkin pancakes make a perfect fall breakfast. These light and flavorful pancakes are packed with pumpkin and warm spices, making them a cozy morning treat!
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Frying pan or griddle
- Spatula
- Ladle or ¼ cup measuring cup
Ingredients
- For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 large egg
- 1 cup milk
- ½ cup canned pumpkin puree
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- For serving:
- Maple syrup
- Whipped cream optional
- Chopped pecans or walnuts optional
- Ground cinnamon optional
Instructions
- Prepare the dry ingredients:
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Prepare the wet ingredients:
- In another bowl, whisk together the egg, milk, pumpkin puree, melted butter or oil, and vanilla extract until well combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if the batter is a bit lumpy.
- Cook the pancakes:
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup of pancake batter onto the hot pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
- Serve:
- Stack the pancakes on plates and serve immediately with maple syrup, a dollop of whipped cream, and a sprinkle of chopped nuts or cinnamon if desired.