Description
Golden, tender pancakes infused with cozy pumpkin and warm fall spices.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 ½ cups all-purpose flour
- 2 large eggs
- 1 cup milk (or buttermilk)
- ¼ cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup melted butter
- 1 tsp vanilla extract
- ½ tsp salt
- Butter + syrup for serving
Instructions
- In a bowl, whisk flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin purée, eggs, milk, melted butter, and vanilla.
- Pour wet mixture into dry and stir gently until just combined (a few lumps are fine).
- Warm a buttered or oiled skillet over medium heat.
- Scoop batter onto the hot surface; cook until bubbles form on top, then flip and cook golden brown.
- Stack warm pancakes, add a pat of butter, and pour maple syrup over the top.
Notes
- For extra flavor, add chocolate chips or nuts to the batter.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat pancakes in a toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg