Spiced Pumpkin Pancakes
Pumpkin pancakes are one of those cozy fall breakfasts that just feel right as soon as the leaves start to turn. Enjoy the warm spices, creamy pumpkin, and golden brown pancakes straight off the skillet.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoon melted butter
- cooking spray
Toppings
- maple syrup
- whipped cream
- chopped walnuts
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until evenly combined. Set aside.
- In a separate large bowl, stir together the pumpkin puree, milk, egg, and melted butter until smooth and fully combined.
- Pour the dry ingredients into the wet mixture. Stir just until combined - don't overmix, or your pancakes may get too dense.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Use a small ladle or cookie scoop to drop 3–4 inch rounds of batter onto the skillet. Cook for 2–3 minutes on the first side, until bubbles form and the edges look set.
- Flip the pancakes carefully and cook for another 2–3 minutes, or until golden brown and cooked through.
- Plate them up while they’re still hot, pour over some maple syrup, top with a cloud of whipped cream, and scatter walnuts for the perfect bite. Enjoy!
Notes
Avoid Overmixing the Batter: Stir until just combined. Overmixing can make the pancakes tough.
Use a Cookie Scoop: This helps portion your pancakes evenly and makes flipping easier.
Preheat the Pan: A fully heated skillet ensures a golden, evenly cooked pancake every time.
Test One First: Make a test pancake to check the heat level and batter consistency before cooking the full batch.