Pumpkin Pancake Recipe
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5.0
6 reviews
Excellent
Pumpkin Pancake Recipe
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Pumpkin pancakes are a delicious fall breakfast treat that combines the cozy flavors of pumpkin pie with the comfort of soft and fluffy pancakes. These tasty pancakes are easy to make at home using simple ingredients like pumpkin puree, warm spices, and pantry staples. The addition of pumpkin not only adds rich, autumn flavor but also helps create a soft, moist texture that's perfect for soaking up maple syrup.
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Ingredients
- 1 cup pumpkin puree (from canned pumpkin puree)
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
For Serving:
- Butter, maple syrup, chopped candied pecans (optional)
Instructions
- In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
- Stir in the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and pinch of cloves and mix until combined. Do not overmix. A few lumps may remain.
- Heat a griddle or skillet over medium heat and coat with butter or non-stick cooking spray.
- Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove the pancakes from the skillet and continue cooking the remaining pancake batter.
- Keep the pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve immediately with butter and warm maple syrup.
Notes
- To achieve perfect fluffiness, don't overmix the batter. Overmixing makes pancakes tough.
- Although not a must, allowing the batter to rest for 5-10 minutes before cooking, makes the pancakes fluffier.
- Keep the heat medium to medium-low while cooking the pancakes.
- Wait for bubbles to form on top before flipping. This ensures the first side is cooked.
- Make them dairy free by replacing the buttermilk and butter with a combination of 1 ¼ cup of non-dairy milk such as almond milk or oat milk (extra creamy oat milk gives the best texture), and 1/4 cup of plain plant-based yogurt.
- Store leftover pancakes in an airtight container or resealable bag in the fridge for up to 3 days.
- Pumpkin pancakes freeze well for up to 3 months.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
22mg
(7%)
Sodium
196mg
(8%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
3305IU
(66%)
Vitamin C
1mg
(1%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 196mg | 8% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3305IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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