Fluffy Pumpkin Pancakes
User Reviews
5
Fluffy Pumpkin Pancakes
Description
This recipe makes pancakes featuring pumpkin puree and a medley of spices including cinnamon, nutmeg, cloves, and ginger, lending a warm, subtly spiced flavor. Milk combined with vinegar acts as a buttermilk replacement to help the batter rise properly. The flour blend of all-purpose and whole wheat flours contributes both tenderness and substance. Ground flax meal adds fiber and acts as a binder, though it can be omitted or replaced with almond meal if preferred.
The batter is folded together gently to preserve some lumpiness and maintain lightness. Pancakes are cooked on a well-greased pan over medium-high heat until golden on both sides, with care taken to avoid overheating which can cause burning. The result is pancakes that are fluffy yet substantive, with a spice-forward pumpkin flavor. They pair well with maple syrup, chopped toasted nuts like pecans or walnuts, butter, or fresh berries.
Testing pan temperature by flicking water helps prevent over or under-heating. Variations in flour can adjust texture and nutrition. This recipe suits those looking to enjoy pumpkin pancakes with a balanced spice profile and comforting texture.
Ingredients
- 1 ½ cups milk whole
- 2 TB vinegar
- 1 cup pumpkin 100% pure, puree
- 1 large egg
- 2 TB olive oil
- 6 TB brown sugar packed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp flax meal dry
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp nutmeg
- ½ tsp cloves
- 1 ½ TB cinnamon
- ½ tsp ground ginger
- ½ tsp table salt
- butter optional toppings; pats of butter, toasted chopped pecans or walnuts, maple syrup, or berries
- pecans
- walnuts
- maple syrup
- berries
Instructions
- Combine milk with vinegar and let sit at room temp for at least 10 minutes while you make the batter.
- In a large bowl, whisk together both flours, ground flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt until fully incorporated.
- In another large bowl, whisk together pumpkin puree, egg, brown sugar, and olive oil until well combined and smooth. Add the milk/vinegar and stir until well incorporated.
- Fold together the wet and dry ingredients until incorporated, but do not overmix. A bit of lumpiness is good. Batter will be thick.
- Heat well-greased frying pan or griddle on medium-high heat. When pan is medium-hot*, pour about 1/4 to 1/3 cup of batter per pancake, taking care not to overcrowd. Immediately smooth top out a bit, if needed, right after pouring onto pan.
- Once first side is golden brown, flip pancakes over with a very large spatula. It helps to keep pan greased and not let it get overly hot, or cakes will brown too quickly. Serve with desired toppings.
Notes
- Test pan heat by splashing a teaspoon of water; water should bead and dance for correct temperature.
- Substitute all-purpose flour entirely for a lighter pancake without whole wheat texture.
- Flax meal can be replaced with almond meal or omitted; flax adds fiber and binding.
- Serve topped with butter, toasted nuts, maple syrup, or berries to complement the pumpkin flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 336mg | 14% |
| Potassium | 190mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 3904IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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