Pumpkin Pancakes with Warm Spices Recipe

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons packed light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Wet Ingredients

• 1 cup milk
• 1 cup pumpkin puree
• 2 large eggs
• 1 teaspoon pure vanilla extract

For Cooking

• Butter, for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
2. In a separate bowl, whisk together the milk and pumpkin puree. Then add the eggs and stir in the vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Do not overmix; a few lumps are okay.
4. Melt butter in a large nonstick skillet over medium heat. When the butter becomes foamy, reduce the heat to medium-low and ladle the pancake batter into the skillet. Cook until bubbles form on the surface and the underside is golden, about 3 minutes. Flip the pancakes and cook the other side until golden, about 3 more minutes.
5. Continue cooking the remaining batter, adding more butter as needed for each batch, until all pancakes are cooked through and golden brown.

Notes

• Use full-fat milk for richer pancakes or a milk substitute for dairy-free option.
• Do not overmix the batter to keep the pancakes light and fluffy.
• Adjust spices to taste if you prefer stronger or milder pumpkin spice flavor.
• Serve with maple syrup, whipped cream, or a sprinkle of powdered sugar for extra indulgence.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 495mg | Fiber: 3g | Sugar: 8g