Description
Light and airy pancakes infused with the warm flavors of pumpkin and spices, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until combined.
- Combine the wet and dry ingredients gently until just mixed. Do not overmix.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve warm.
Notes
Serve with maple syrup, whipped cream, and fresh fruits for added sweetness and flavor. Store leftovers in an airtight container for 2-3 days in the refrigerator or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: pumpkin pancakes, breakfast, fall recipe, fluffy pancakes, brunch