Pumpkin Pancakes
User Reviews
4.8
Pumpkin Pancakes
Description
These Pumpkin Pancakes use a mix of all-purpose flour, brown sugar, baking powder, salt, and a blend of cinnamon, nutmeg, ginger, and cloves to impart seasonal spice. Wet ingredients include milk, canned pumpkin puree, egg, vegetable oil, and vanilla extract. After whisking wet and dry separately, they are combined gently and set aside for 5 minutes to relax the batter.
Cooking over medium heat on an oiled griddle, pancakes are ladled and cooked until their edges and bubbles appear set, then flipped to finish browning. The texture is fluffy with a moist crumb from pumpkin and a balanced spice blend. Serving immediately retains warmth and flavor.
Leftover pancakes can be frozen for up to a month and reheated in microwave, making them convenient for meal prep. Pumpkin puree used should be 100% pumpkin, not pumpkin pie filling, to achieve intended taste. The recipe yields flavorful pancakes suited for breakfast or brunch during cooler months.
Ingredients
- 1¼ cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cloves ground
- 1 cup milk whole or 2%
- ½ cup pumpkin canned
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle to medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
- In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
- Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- Cooked pancakes can be stored in an airtight container at room temperature or refrigerated for up to 3 days.
- Freeze leftover pancakes in airtight containers or bags for up to 1 month; reheat before serving.
- Reheat chilled or frozen pancakes in the microwave for 1-2 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3285IU | 66% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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