Description
Discover the secrets to making irresistible, fluffy pumpkin pancakes. This recipe delivers light, airy stacks perfect for any breakfast occasion, infused with warm autumn spices.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/4 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This dry mix is key for fluffy pumpkin pancakes.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine for light and fluffy pumpkin pancakes.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook for about 2-3 minutes per side, or until golden brown and cooked through. You’re aiming for perfectly fluffy pumpkin pancakes.
- Serve your irresistible pumpkin pancakes warm with your favorite toppings like maple syrup, whipped cream, or pecans.
Notes
- For extra fluffy pumpkin pancakes, ensure your baking powder is fresh.
- Buttermilk can be substituted for milk for an even richer flavor in your fluffy pumpkin pancakes.
- Adjust spices to your preference for the best pumpkin pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg