5 from 52 votes
Fluffy Pumpkin Pancakes
Fluffy Pumpkin Pancakes blend whole milk and vinegar to create a buttermilk substitute, combined with pure pumpkin puree, spices, and a mix of all-purpose and whole wheat flours for a hearty yet tender pancake. The batter is thick with a slightly lumpy texture and cooks to golden brown with warm autumnal spices. Optional toppings include butter, nuts, maple syrup, and berries for added flavor and texture.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
10
pancakes
Calories:
183 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 pancakes
Amount Per Serving
Calories 183
% 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.