Best Recipe for Pumpkin Pancakes
User Reviews
5
Best Recipe for Pumpkin Pancakes
Description
The recipe combines all-purpose flour, baking powder as the leavening agent, cinnamon, salt, milk, pumpkin puree, brown sugar, and egg to create a batter that yields tender, fluffy pancakes. The baking powder causes bubbles to form for lightness, while the pumpkin adds moisture and subtle flavor. Melting butter folded into the batter adds richness and helps create a golden crust during cooking.
Cooking pancakes on a greased or non-stick griddle over medium-high heat allows the edges to crisp lightly while keeping the centers tender. Bubbles forming on the surface indicate readiness to flip. Serving with butter and maple syrup brings warmth and sweetness, complementing the pumpkin and cinnamon spice.
This recipe makes about eight 4-inch pancakes, serving approximately four people. Leftovers can be refrigerated covered for up to four days. Different milk options can be used, and an optional light greasing helps achieve crispy edges, though a non-stick surface may suffice for a smoother finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cups milk (see note 2)
- 1 cup pumpkin see note 3, puree
- 1/4 cup brown sugar
- 1 large egg
- 3 tablespoons butter melted
- butter and maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a second medium bowl, whisk together milk, pumpkin, brown sugar, and egg until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
Notes
- Baking powder is used for leavening to keep the pancakes light and fluffy; avoid using baking soda in this recipe.
- Any milk or milk alternatives can be used; skim, whole, or plant-based milks all work.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Lightly grease the skillet for crisper pancake edges; a non-stick pan allows cooking without added fat for a smooth surface.
- Yield: about four servings of two pancakes each; multiply the recipe as needed.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 2 (4-inch) pancakes | |
| Calories | 344kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 777mg | 32% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 318mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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