Description
A recipe for light and airy pancakes flavored with pumpkin puree and spices.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 3 tablespoons melted butter
Instructions
- Whisk together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and ginger in a large bowl.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip the pancakes and cook until golden brown on the other side, about 1 to 2 minutes more.
- Serve warm.
Notes
- For extra fluffiness, separate the egg yolk and white. Mix the yolk with the wet ingredients. Beat the egg white until stiff peaks form, then gently fold it into the batter at the end.
- Adjust spices to your preference.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
- Cholesterol: 50
Keywords: pumpkin pancakes, fluffy pancakes, fall breakfast, spiced pancakes