Pumpkin Pancakes
User Reviews
4.8
Pumpkin Pancakes
Description
Pumpkin Pancakes use pure pumpkin puree mixed with standard pancake ingredients like flour, brown sugar, baking powder, salt, and pumpkin pie spice. The wet mix combines melted butter, milk, eggs, and vanilla, creating a smooth batter that is carefully folded with the dry mix to avoid overmixing, ensuring a tender crumb. Cooking on a lightly greased griddle yields pancakes with firm edges and bubble-textured surfaces, signals to flip and finish cooking.
The warm, mildly spiced pumpkin flavor harmonizes with the buttery texture, offering a comforting breakfast option. Finished pancakes have a soft middle and golden surface, providing a balance of textures. They pair well with classic toppings such as butter and maple syrup that enhance their natural sweetness and spice.
Leftover pancakes can be refrigerated for up to 5-7 days or frozen for 2-3 months, allowing for convenient reheating and future enjoyment.
Ingredients
- 2 cups flour
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 5 Tbsp butter
- 1 1/2 cup milk
- 2 egg
- 1 tsp vanilla extract
- 1 cup pumpkin pure
Instructions
- Heat griddle over low heat. Spray with non-stick cooking spray.
- Mix together dry ingredients; flour, brown sugar, baking powder, salt and pumpkin pie spice. Set aside.
- Melt butter. Then gradually stir together all wet ingredients: melted butter, milk, eggs, vanilla and pure pumpkin.
- Once wet ingredients are thoroughly mixed, slowly add in dry ingredients, stirring until incorporated. Do not over mix.
- Pour about 1/2 cup of batter onto hot griddle. Cook for 1-2 minutes until the edges look dry and bubbles start to pop up in the batter.
- Then flip and cook for 1-2 more minutes until slightly browned and cooked in the middle.
- Repeat this process until all of the batter is used.
- Serve warm topped with butter and syrup. Enjoy!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 5 to 7 days.
- Pancakes can be frozen for 2 to 3 months; separate layers with parchment paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 325mg | 14% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 4096IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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