Description
These Fluffy Pumpkin Pancakes are the ultimate fall breakfast treat. Packed with warm spices and real pumpkin puree, these pancakes are light, fluffy, and perfect for a cozy morning indulgence.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup milk (dairy or non-dairy)
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons melted butter or coconut oil
- ½ teaspoon vanilla extract
Instructions
- Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Wet Ingredients: In another bowl, combine 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.
- Let the batter rest for 5 minutes while you preheat a nonstick skillet or griddle over medium heat.
- Lightly grease the skillet and pour ¼ cup of batter for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip and cook for another 2 minutes until golden brown and fluffy.
- Serve warm with maple syrup, butter, or chopped pecans.
Notes
- For extra richness, add a splash of maple syrup to the batter or top with a dollop of whipped cream.
- You can make the pancakes ahead and freeze them for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
