Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
This recipe combines pumpkin puree, brown sugar (or maple syrup), eggs, whole milk, vanilla extract, and melted butter as wet ingredients. Dry components include flour, baking powder, salt, and a blend of spices: cinnamon, nutmeg, ground ginger, and cloves. After mixing wet and dry ingredients together, the batter rests for 10 minutes before cooking on a greased skillet.
Cooking the pancakes on medium to medium-low heat develops a golden color with softly set edges and pockets of air visible on the surface. The spices add warmth that complements the natural earthiness of pumpkin. The pancakes are tender and moist but cooked through.
Serve these pancakes warm, topped with maple syrup, butter, or fruit as desired. They bring seasonal flavor to breakfast or brunch without complexity.
Cooked pancakes store well refrigerated for up to 3 days and can be frozen for up to 3 months with parchment paper between layers. Reheat in the oven or microwave for convenient breakfasts later.
Ingredients
- 175 g all-purpose flour
- 4 tablespoons light brown sugar or maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg grated
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cloves ground
- 2 teaspoons baking powder
- ½ kosher salt
- 160 g pumpkin such as Libby's, puree
- 300 ml milk whole
- 15 ml vanilla extract
- 2 tablespoons butter melted
- 2 large egg
Instructions
- In a large bowl, add pumpkin, sugar, eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
- Place a sifter over the pumpkin mixture and sift together the flour, cinnamon, nutmeg, ginger, cloves, and baking powder. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's fine if the batter is slightly lumpy. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Using a 3.25-oz portion scoop or a ½ cup measuring cup, pour the batter into the skillet.
- Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
- Flip the pancake and cook for 1 minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
- Serve the pancakes warm with your favorite toppings.
Notes
- Store cooked pancakes in an airtight container in the refrigerator for up to 3 days; reheat briefly in the microwave before serving.
- To freeze, cool completely then separate pancakes with parchment paper and wrap tightly; freeze up to 3 months.
- Reheat frozen pancakes in a 375°F oven covered with foil for 8-10 minutes or in short microwave bursts until hot.
User Reviews
Overall Rating
5
You'll Also Love
