Classic Pumpkin Pancakes
User Reviews
5
Classic Pumpkin Pancakes
Description
The recipe starts by combining all-purpose flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice into a dry mix that forms the base. Wet ingredients include melted butter, eggs, vanilla extract, milk or buttermilk, and pumpkin puree, which are gently combined with the dry ingredients to avoid over mixing and preserve fluffiness. Cooking on a medium-low griddle allows the pancakes to rise and set properly, with bubbles appearing as a doneness cue.
These pancakes have a tender crumb and a warm, spiced flavor from the pumpkin and pumpkin pie spice blend. They fit well into fall or holiday breakfasts and brunches.
The pancakes serve approximately 18 medium-sized portions, providing flexibility for serving sizes. You can make your own pumpkin pie spice if unavailable by mixing cinnamon, ginger, nutmeg, allspice, and cloves. Adjust flour amount as needed depending on ingredients and humidity to achieve the right batter thickness.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 2 Tbsp butter unsalted
- 2 large egg
- 1 tsp vanilla extract
- 1 1/2 cups milk or buttermilk, whole
- 2/3 cup pumpkin NOT pumpkin pie filling, puree
Instructions
Prepare
- Melt the butter and set aside to cool down slightly.
Combine dry ingredients
- In a large mixing bowl, add flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine well.
Combine wet ingredients
- In a separate bowl, combine melted butter, eggs, vanilla, milk, and pumpkin puree. Whisk to combine.
Make the batter
- Add the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
Cook the pancakes
- Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
- Use a 1/4 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
- Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side, or until cooked through and golden brown.
- Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
- Repeat with remaining batter, adding more butter to the skillet/griddle as needed.
Notes
- This recipe yields about 18 medium pancakes; adjust serving size as desired.
- Pumpkin pie spice can be made by combining cinnamon, ginger, nutmeg, allspice, and cloves; use 2 tsp in place of store-bought spice.
- Flour amounts may vary depending on humidity and measuring method; adjust to achieve proper batter consistency.
- Use Gold Medal all-purpose flour or similar, measured by spooning into the cup and leveling off for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 203mg | 8% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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