Pumpkin Pancakes
User Reviews
4.6
33 reviews
Excellent
Pumpkin Pancakes
Report
Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!
Share:
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- pinch salt optional and to taste
- 1 large egg
- ¾ cup Silk Unsweetened Vanilla Almond Milk
- ¾ cup pumpkin puree
- 2 tablespoons vegetable or canola oil
- 1 to 2 tablespoons molasses
- 2 teaspoons vanilla extract
- maple syrup for serving or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup
Instructions
- In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
- In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
- Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.
- Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
- Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
- Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
- Serve with maple syrup or your favorite topping.
Notes
- Tip: If cooking in batches (my skillet only comfortably holds 3 or 4 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 200F oven to keep warm until while frying the remaining pancakes.
- Storage: Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
Nutrition Information
Show Details
Serving
1
Calories
223kcal
(11%)
Carbohydrates
42g
(14%)
Protein
1g
(2%)
Fat
2g
(3%)
Polyunsaturated Fat
2g
Cholesterol
19mg
(6%)
Sodium
263mg
(11%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 223kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 19mg | 6% |
| Sodium | 263mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
Other Recipes
You'll Also Love
