Description
Deliciously fluffy pumpkin pancakes, perfect for autumn mornings, infused with warm spices for a cozy breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour (can substitute whole wheat flour)
- 1 tablespoon sugar (or honey for natural sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup buttermilk (or use almond milk for dairy-free)
- 1 large egg
- 2 tablespoons melted butter (can substitute coconut oil)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, blend the pumpkin puree, buttermilk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix; small lumps are okay.
- Preheat your skillet or griddle over medium heat and grease it lightly with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes. Flip and cook for another minute or two, until golden brown.
- Serve warm, drizzled with maple syrup and toppings of your choice.
Notes
Keep pancakes warm in a 200°F (93°C) oven while cooking remaining batter. Use parchment paper between stacks to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin pancakes, fall recipes, breakfast, fluffy pancakes, autumn cooking, seasonal recipes