Pumpkin Pancakes
These Pumpkin Pancakes are the quintessential cozy autumn breakfast, offering a light and fluffy texture that pairs perfectly with cool mornings. By incorporating warm pumpkin pie spices and letting the batter rest, you achieve professional, cafe-quality results right at home. This simple, reliable recipe transforms everyday pantry staples into a comforting meal that the whole family will love for a slow, weekend brunch.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/4 cups all-purpose flour
2 Tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice)
1 cup whole or non-dairy milk
1/3 cup canned pumpkin purée
2 tablespoons melted butter
1 large egg, room temperature
Instructions
In a large bowl, whisk together the flour, light brown sugar, baking powder, salt, and pumpkin pie spice.
In a medium bowl, whisk together the milk, pumpkin purée, melted butter, and egg until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Allow the batter to rest for 15 minutes while heating a lightly greased griddle to medium heat.
Pour about 1/4 cup of batter per pancake onto the griddle.
Cook for 3 minutes per side or until edges are set and bubbles appear on the surface.
Notes
Ensure ingredients like the egg and milk are at room temperature for the best batter consistency. Avoid overmixing the batter, as this creates gluten and leads to tough pancakes. Let the batter rest for the full 15 minutes to allow the baking powder to activate properly for maximum fluffiness.
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 280
- Sugar: 9g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Find it online: https://www.thecookingplan.com/pumpkin-pancakes/