Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
This recipe starts by melting unsalted butter and setting it aside to cool slightly. Dry ingredients including flour, brown sugar, baking powder, baking soda, salt, and a blend of warm spices are whisked together separately. Milk, pumpkin puree, eggs, and vanilla extract are combined in another bowl, then melted butter is stirred in gently to enrich the mixture.
The wet ingredients are folded carefully into the dry just until combined, preserving batter lightness that contributes to a tender texture. Pancakes cook on a greased skillet over medium heat until golden brown and set, yielding moist, fluffy cakes flavored with cinnamon, ginger, nutmeg, and allspice. The pumpkin adds moisture and subtle sweetness without overpowering.
These pancakes suit fall or winter breakfasts, pairing well with syrup or butter and offering seasonal warmth. They are a detailed but straightforward preparation balancing texture and spice for balanced pancakes.
Leftover batter can be refrigerated up to two days though pancakes may cook flatter and the pumpkin spice flavor will intensify over time. Cooking skill affects pancake height and fluffiness, so a careful fold and heat management are important for best results.
Ingredients
- 4 Tablespoons butter melted, unsalted
- 2 cups all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 ½ cups milk whole
- 1 cup pumpkin puree this should be 100% pumpkin puree and not “pumpkin pie filling”, canned
- 2 egg large
- 2 teaspoons vanilla extract
- baking spray cooking oil, or butter for greasing the pan
Instructions
- Melt butter first and set aside so it has time to cool.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
- Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
- Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
- Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
- Scoop pancake batter (I do about ½ -⅔ cup but you can make the pancakes any size you’d like!) into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly underbaked).
- Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
- Remove to a plate and repeat until all batter is used -- Re-spray or brush the pan with oil between each pancake.
- Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!
Notes
- Leftover batter can be stored covered in the refrigerator for up to two days.
- Pancakes cooked from batter after 24 hours may be somewhat flatter, with intensified pumpkin spice flavor.
- Use a gentle folding technique when combining wet and dry ingredients to maintain batter lightness for fluffy pancakes.
- Medium heat and a well-preheated pan help achieve golden brown pancakes without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 86" pancakes
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 259kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 294mg | 12% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 5077IU | 102% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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