Description
These fluffy pumpkin pancakes combine warm spices with creamy pumpkin puree for a perfect fall breakfast. Easy to prepare and cooked on the stovetop, they are a delightful way to start your day with seasonal flavors.
Ingredients
Scale
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
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and pumpkin puree. Then add the eggs and stir in the vanilla extract until smooth.
- Combine Wet and Dry Ingredients: 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.
- Heat the Skillet and Cook Pancakes: 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.
- Repeat Cooking: 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.
