Pumpkin Pancake Recipe
User Reviews
5
Pumpkin Pancake Recipe
Description
The Pumpkin Pancake Recipe brings together all-purpose flour, sugar, baking agents, and a blend of fall spices including pumpkin pie spice and cinnamon. This dry base is combined with a wet mix of milk, pumpkin purée, egg, and neutral oil. The batter is mixed just until mostly smooth, preserving some lumps, then rested to promote a fluffier texture. Cooking pancakes on a medium-low heat griddle ensures a golden color and tender interior with softly crisp edges. The pumpkin puree gives moisture and a gentle sweetness that balances the warming spices.
These pancakes are suitable for a casual breakfast or brunch where you want a comforting, mildly spiced dish. They can be served with butter, syrup, or cream cheese toppings that complement the pumpkin flavor. The recipe’s timing and ingredient list make it manageable for home cooks looking to add variety to their pancake rotation.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground cinnamon
- ½ teaspoon salt fine sea salt
- 2 ½ cups milk
- 1 ⅓ cups pumpkin puree
- 1 egg
- 2 tablespoons neutral oil
Instructions
- In a medium bowl, combine the flour, sugar, baking powder and soda, spices, and salt with a whisk. Set aside.
- In a medium bowl, mix the milk, pumpkin purée, egg, and oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
- Pour the liquid ingredients into the dry ingredients into one bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay.
- For fluffier pancakes, allow your pancake batter to rest for five to ten minutes.
- Preheat a griddle or nonstick skillet over medium-high for ten minutes, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil.
- Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or griddle. Cook the pancake until small bubbles start to appear on the surface, about three minutes. Flip the pancake.
- Cook the second side of the pancake until golden and light brown, about two to three minutes. Keep an eye on the pancake.
- Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off.
- Serve with whipped cream, pecans, fruit, maple syrup, or butter.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 435mg | 18% |
| Potassium | 314mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 8684IU | 174% |
| Vitamin C | 3mg | 3% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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