Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
Pumpkin Pancakes blend all-purpose flour with a fragrant pumpkin pie spice mix and baking powder to provide lift. Pumpkin purée adds moisture and a gentle sweetness, balanced by a whisked combination of milk, egg, maple syrup, melted butter, and vanilla extract. When cooked on a moderate heat griddle or pan greased with butter, the pancakes develop small bubbles on top before flipping to finish cooking, resulting in soft, fluffy pancakes with softly firm edges.
The warm spices in the batter give a cozy flavor appropriate for cooler months, while the maple syrup serves as a natural complement without overwhelming the pumpkin taste. These pancakes can be served plain or with extra butter and syrup on the side, making them a straightforward addition to a weekend breakfast.
Leftovers can be refrigerated for up to five days or frozen for longer storage. The batter parts can also be made ahead of time, making this recipe convenient for planned mornings. Substitutions such as whole wheat flour or plant-based milk and omitting egg are possible, though the original gives the best texture and taste according to the notes.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder aluminium-free
- 1 ½ teaspoon pumpkin spice blend homemade blend
- ¼ teaspoon salt
- 1 cup milk
- ⅓ cup pumpkin puree
- 1 egg large
- 2 tablespoons maple syrup
- 2 tablespoon butter melted plus more for cooking
- ½ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
- In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.
- Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated.
- Heat a nonstick griddle or pan over medium-low heat. Melt butter on the surface, if desired. Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
- Serve immediately with maple syrup.
Notes
- Store leftovers in an airtight container in the fridge for up to five days or freeze up to three months.
- Rewarm pancakes wrapped loosely with a paper towel in the microwave to retain moisture.
- You can prepare the batter dry, wet, or combined a day ahead to save time in the morning.
- Whole wheat or gluten-free flour can replace all-purpose flour for variation.
- Omit egg and cooking butter to make a vegan-friendly version; use your preferred type of milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 257kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 235mg | 10% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3513IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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