Description
Start your morning with these light and fluffy pumpkin pancakes. Bursting with warm fall spices and natural sweetness, they are easy to make and perfect for a comforting breakfast or weekend brunch.
Ingredients
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1 1/2 cups all-purpose flour
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2 tablespoons brown sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1 1/4 cups milk (dairy or non-dairy)
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1 cup pumpkin puree
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2 large eggs
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2 tablespoons melted butter or coconut oil
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1 teaspoon vanilla extract
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Optional toppings: maple syrup, whipped cream, chopped nuts, or fresh fruit
Instructions
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Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
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Combine Wet and Dry: Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
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Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake. Cook 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden brown.
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Serve: Stack pancakes on a plate and add toppings like maple syrup, whipped cream, or fruit. Enjoy warm.
Notes
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 8 pancakes
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Category: Breakfast
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Method: Stovetop
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Cuisine: American
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Diet: Vegetarian (optional dairy-free)