Description
These Pumpkin Pancakes are fluffy, spiced, and perfect for a cozy breakfast. Made with pumpkin puree and warm autumn spices like cinnamon, allspice, and ginger, they bring a seasonal twist to classic pancakes. Serve them warm with butter and maple syrup for a comforting start to your day.
Ingredients
Scale
Wet Ingredients
- 1½ cups whole milk
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 1½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For Cooking and Serving
- 4 tablespoons salted butter, plus more for serving
- Maple syrup, for serving
Instructions
- Prepare the Wet Ingredients: In a large bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until fully combined and smooth.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger until well incorporated.
- Combine Wet and Dry Mixtures: Slowly whisk the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter to keep the pancakes fluffy.
- Heat the Griddle or Skillet: Place a griddle or large skillet over medium heat and add 1 tablespoon of salted butter. Allow the butter to melt and coat the surface evenly.
- Cook the Pancakes: Using a ¼ cup measure, scoop the batter onto the heated griddle about 3 inches apart. Cook for 2 to 3 minutes, or until small bubbles appear on the surface of the pancakes.
- Flip and Continue Cooking: Flip the pancakes carefully and cook for an additional 2 minutes, or until golden brown and cooked through. Repeat the process with remaining batter and salted butter, adding more butter to the griddle as needed.
- Serve Warm: Divide the pancakes onto plates and serve immediately with butter and maple syrup for a delicious breakfast treat.
Notes
- Do not overmix the batter to ensure light and fluffy pancakes.
- Use fresh pumpkin puree or canned 100% pumpkin for best flavor.
- Adjust spices according to your preference to make it more or less spiced.
- Keep cooked pancakes warm by placing them on a baking sheet in a low oven (around 200°F) while finishing the rest.
- These pancakes freeze well; reheat gently in a toaster or microwave.
Nutrition
- Serving Size: 1 serving (approx. 2 pancakes)
- Calories: 320
- Sugar: 7g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
