Pumpkin Pancakes
Pumpkin pancakes are a delightful fall-inspired treat that brings warmth and comfort to your breakfast table. Fluffy and rich with pumpkin flavor, these pancakes are infused with warm spices like cinnamon and topped with maple syrup or whipped cream for an indulgent experience. Perfect for lazy mornings or cozy brunches, this easy recipe will surely become a cherished favorite in your home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings (8 pancakes) 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (plus extra for the skillet)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until combined.
- In another bowl, mix pumpkin puree, milk, melted butter, and egg until smooth.
- Combine the wet mixture into the dry ingredients and gently fold until just mixed; lumps are okay.
- Preheat a non-stick skillet over medium heat and add a small pat of butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown on the other side (about 1 minute).
- Serve warm with your favorite toppings.
Nutrition
- Serving Size: 2 pancakes (approximately 150g)
- Calories: 290
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: - For added flavor, consider mixing in chocolate chips or nuts. - You can substitute pumpkin puree with sweet potato or butternut squash for variation. - Ensure your skillet is adequately preheated for perfectly golden pancakes.