Description
These fluffy pumpkin pancakes are perfect for cozy mornings, featuring warm spices and a hint of sweetness from brown sugar and cinnamon. Quick and easy to prepare, they make a delightful breakfast any day of the week.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tbsp melted butter
- Cooking spray for frying
- Maple syrup, whipped cream, and chopped walnuts
Instructions
- Preheat a non-stick skillet or griddle over medium heat and coat with cooking spray or melted butter.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
- In a separate bowl, mix pumpkin puree, milk, egg, and melted butter until smooth.
- Combine the wet mixture with the dry ingredients, stirring until just combined with some lumps.
- Pour 1/4 cup of batter onto the skillet, cooking for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with maple syrup, whipped cream, and walnuts.
Notes
Allow the batter to rest for a few minutes before cooking for better texture.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
These pancakes can be stored in an airtight container for up to two days.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg