Pumpkin Pancakes
Fall is here, which means it’s time to immerse ourselves in the cozy flavors of pumpkin spice! These delightful pumpkin pancakes are fluffy, lightly spiced, and filled with the comforting essence of fall. Perfect for a leisurely weekend breakfast or a holiday brunch, they are a treat that everyone will adore. Just imagine gathering around the table as the aroma of freshly cooked pancakes fills the air, bringing notes of cinnamon and nutmeg that warm the soul. Top them with a drizzle of maple syrup or your favorite toppings, and you’ll have a breakfast that feels like a warm hug!
What sets these pumpkin pancakes apart is not just their delightful flavor but also their simplicity. With pantry staples and a can of pumpkin puree, you can whip up a batch in no time. Whether you’re serving them at a cozy family gathering or simply indulging yourself on a Sunday morning, these pancakes are sure to become a beloved tradition. Get ready to impress your loved ones and brighten up your mornings with an easy-to-make, delightful dish that celebrates the season!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
All the key ingredients you need for fluffy pumpkin pancakes.
Directions
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancakes, then flip and continue cooking until golden brown.
- Serve warm topped with maple syrup, fresh fruit, or your favorite toppings.
Tips & Variations
- Ingredient substitutions: You can use whole wheat flour for a healthier twist, or swap unsweetened applesauce for the melted butter to reduce fat.
- Optional variations: Add chopped nuts, chocolate chips, or dried fruit to the batter for an extra layer of texture and flavor.
- Storage or reheating tips: Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in a toaster or microwave before serving.
Recipe Information
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4 (makes about 8 pancakes)
- Difficulty level: Easy
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An inviting stack of pumpkin pancakes ready to be enjoyed!
Pumpkin Pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Cooking
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancakes, then flip and continue cooking until golden brown.
- Serve warm topped with maple syrup, fresh fruit, or your favorite toppings.