Description
Delicious and fluffy pumpkin pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1¾ cups milk
- ½ cup solid-packed pumpkin
- 1 large egg
- 2 tablespoons vegetable oil (plus additional for griddle)
- butter (optional)
- maple syrup (optional)
- fresh whipped cream (optional)
- chopped nuts (optional)
Instructions
- Heat the griddle over medium heat.
- In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate small bowl, whisk together milk, pumpkin, egg, and vegetable oil.
- Add the wet mixture to the dry ingredients and stir just until moistened. Batter may be slightly lumpy.
- Lightly brush the griddle with oil. Pour about ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip carefully and cook the second side until golden brown.
- Repeat with remaining batter. Serve warm with butter, maple syrup, whipped cream, and nuts if desired.
Notes
- For extra flavor, consider adding chopped pecans or walnuts to the batter.
- These pancakes freeze well, making them great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg