Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
This recipe mixes dry ingredients including flour, baking powder, sugar, salt, and warming spices separately from wet ingredients—egg, milk, melted butter, vanilla, and pumpkin puree—to ensure even distribution. The wet ingredients can be warmed if the batter curdles due to cold components. Once combined just until mixed, the batter is thick, so a spatula is recommended to spread it evenly on a medium-low heat griddle or pan. Cooking until golden on each side avoids undercooked centers and burnt exteriors.
The pumpkin adds moisture and mild sweetness, while spices provide characteristic fall flavors. Proper flour measuring using a scale or spoon-and-level method prevents dryness or over-thick batter. The medium-low heat prevents burning due to sugar caramelization.
Separating mixing steps and warming wet ingredients can speed morning prep without compromising texture. Pumpkin spice can substitute the measured spices if preferred.
Ingredients
- 1 1/2 Cups all-purpose flour 180g
- 1 tbsp baking powder
- 1/4 cup sugar
- 3/4 tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- 1 egg large
- 4 tbsp butter melted
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup pumpkin puree
Instructions
- In a large bowl combine the flour, sugar, packing powder, salt, and spices then whisk together and set aside.
- In a separate bowl combine the egg, milk, melted butter, vanilla, and pumpkin puree then whisk to combine. If the butter curdles because some of the ingredients were cold you can microwave the mixture for a minute.
- Pour the went Into the dry then mix together until just combined.
- Heat a lightly buttered griddle or frying pan over medium to medium-low heat. Add about 1/3 cup of batter and spread out using a spatula then cook on each side until golden.
Notes
- Measure flour accurately with a scale or spoon-and-level method to avoid dense pancakes from too much flour.
- Use a spatula to spread the thick batter evenly in the pan to ensure thorough cooking.
- Warming wet ingredients before mixing helps prevent curdling and quickens morning preparation.
- Spices can be replaced with 2 teaspoons pumpkin spice blend if preferred.
- Cook pancakes on medium-low heat to avoid burnt outsides while allowing proper cooking inside, as the sugar darkens batter quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 293mg | 12% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 5023IU | 100% |
| Vitamin C | 1mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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