Pumpkin Pancakes
Delicious pumpkin pancakes spiced with fall flavors, perfect for chilly mornings. Enjoy them with syrup or toppings.
Equipment
- griddle
- mixing bowls
- whisk
- measuring cups
- measuring spoons
Ingredients
Wet Ingredients
- 1.5 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar can be replaced with lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- cooking spray as needed
Instructions
Cooking Directions
- Gather all ingredients.
- Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
- Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until no dry streaks remain.
- Spray a griddle or frying pan with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten slightly.
- Cook until small bubbles form on the surface and edges look set, 2 to 3 minutes.
- Flip and cook until golden brown on other side, about 2 more minutes. Repeat with remaining batter.
- Serve hot and enjoy!
Notes
These pancakes are perfect for breakfast with maple syrup or topped with candied pecans, whipped cream, and a dusting of cinnamon for dessert.
Nutrition
Serving: 1pancakeCalories: 268kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 34mgSodium: 592mgPotassium: 247mgFiber: 3gSugar: 10gVitamin C: 2mgCalcium: 200mgIron: 3mg
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