Description
Fluffy and spiced pumpkin pancakes that capture the essence of autumn, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a pinch of ginger
- 1/2 cup pumpkin puree
- 1 cup milk (whole or alternative)
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a mixing bowl, whisk together all dry ingredients: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined (a few lumps are okay).
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about another 2 minutes.
- Serve warm with desired toppings.
Notes
For best results, let the batter rest for 10-15 minutes before cooking. Keep pancakes warm in a low oven while making the rest.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pancakes, pumpkin, autumn, breakfast, brunch, family recipes