Pumpkin Pancakes
These pumpkin pancakes are soft, fluffy, and full of warm fall flavor. They are easy to mix together and perfect for cozy mornings at home.
Ingredients
- 1 cup all purpose flour
- ½ cup pumpkin puree
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup milk
- ¼ cup brown sugar
- 1 egg
- 2 tablespoons melted butter
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar.
- In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Notes
- Do not overmix the batter.
- Leftover pancakes freeze well and reheat easily for weekday breakfasts.
- To make mini pancakes for younger kids, use a tablespoon of batter per pancake.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 321mg | Potassium: 179mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5051IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg
Tried this recipe?Let us know how it was!