Description
These Pumpkin Pancakes are a delicious fall-inspired breakfast treat, combining creamy pumpkin puree and warm spices for a flavorful twist on traditional pancakes. Soft and fluffy with a hint of cinnamon, ginger, and allspice, they’re perfect served warm with butter and maple syrup.
Ingredients
Scale
Wet Ingredients
- 1½ cups whole milk
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 1½ teaspoons ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For Cooking & Serving
- 4 tablespoons salted butter, plus more for serving
- Maple syrup, for serving
Instructions
- Prepare the Wet Ingredients: In a large bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until fully combined and smooth.
- Mix the Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger. Whisk to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually whisk the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the pancakes dense.
- Heat the Cooking Surface: Preheat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter and allow it to melt and coat the surface evenly.
- Cook the Pancakes: Using a ¼ cup measure, pour the batter onto the hot griddle about 3 inches apart. Cook until small bubbles start to form on the surface, about 2 to 3 minutes. Flip the pancakes and continue cooking on the other side until golden brown and cooked through, about 2 minutes more.
- Repeat Cooking: Add more salted butter to the griddle as needed and continue cooking the remaining batter in batches, ensuring an even coating of butter each time.
- Serve Warm: Divide the cooked pancakes onto plates, serve warm, topped with additional butter and a drizzle of maple syrup to taste.
Notes
- Use canned or freshly made pumpkin puree; avoid pumpkin pie filling as it contains added sugars and spices.
- Do not overmix the batter to maintain light and fluffy pancakes.
- Keep cooked pancakes warm in a low oven if preparing in large batches.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
