Pumpkin Pancake Recipe
Make this pumpkin pancake recipe for a cozy, flavorful breakfast! Fluffy, spiced, and easy to make, it's perfect for fall mornings or weekend brunch.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour: The base for soft and airy pancakes. Substitute with gluten-free flour if needed.
- 2 tablespoons sugar: Adds just the right amount of sweetness. Brown sugar works well for a richer flavor.
- 1 teaspoon baking powder: Helps the pancakes rise beautifully.
- ½ teaspoon baking soda: Ensures a light and fluffy texture.
- ½ teaspoon salt: Balances the sweetness and enhances the pumpkin flavor.
- 1 teaspoon cinnamon and ½ teaspoon nutmeg: These spices bring the cozy autumn vibe we love.
Wet Ingredients:
- 1 cup pumpkin purée: The star of the recipe adding moisture and a rich, earthy flavor.
- 1 cup milk: For a creamy batter—swap with almond or oat milk for a dairy-free option.
- 1 large egg: Helps bind the ingredients and adds structure.
- 2 tablespoons melted butter or neutral oil: Adds richness and prevents sticking.
Optional Add-ins:
- ½ teaspoon ginger or cloves: For extra spice and warmth.
- ½ cup chopped pecans or chocolate chips: Perfect for those who love a little crunch or sweetness in their pancakes.
Instructions
Prepare the Batter
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the spices for a balanced flavor.
- Combine the wet ingredients: In a separate bowl, whisk the pumpkin purée, milk, egg, and melted butter until smooth and creamy.
- Blend it all together: Gradually add the wet ingredients to the dry ingredients. Gently mix with a spatula or whisk until just combined. The batter should be slightly lumpy—overmixing can lead to dense pancakes.
Heat the Griddle
- Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray to prevent sticking.
- Test the heat: Sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, the griddle is ready.
Cook the Pancakes
- Use a ¼-cup measuring cup to pour batter onto the griddle, spacing the pancakes about 2 inches apart.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip carefully with a spatula and cook for an additional 1–2 minutes, until golden brown and cooked through.
Serve and Enjoy
- Transfer the pancakes to a plate and keep warm by covering them with a clean kitchen towel or placing them in a low oven while you cook the rest of the batter.
Notes
Nutrition Information (Per Serving)
- Calories: 220
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Sugar: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
- Sodium: 400mg