Description
Warm, pillowy pumpkin pancakes kissed with cinnamon and nutmeg, drizzled in spiced maple syrup, and topped with whipped cream and pecans.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 ¼ cups all-purpose flour
- 2 tbsp brown sugar
- 1 cup milk
- 1 large egg
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp melted butter (plus more for cooking)
- Maple syrup, whipped cream, and chopped pecans for topping
Instructions
- In a bowl, whisk flour, baking powder, brown sugar, cinnamon, and nutmeg.
- In another bowl, combine pumpkin purée, milk, egg, and melted butter.
- Mix wet and dry ingredients until just combined—do not overmix.
- Heat a skillet or griddle over medium heat and lightly butter the surface.
- Pour ¼ cup batter per pancake and cook until bubbles form, then flip and cook 1–2 minutes more.
- Stack pancakes and drizzle with warm maple syrup.
- Top with whipped cream and pecans for a cozy, fall-perfect finish.
Notes
- For extra flavor, consider adding a pinch of vanilla extract to the wet ingredients.
- These pancakes can be made ahead and reheated in a toaster or microwave.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg