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Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These fluffy pumpkin pancakes are a delicious and easy breakfast or brunch treat. Perfect for fall, they're packed with pumpkin spice flavor and are incredibly light and tender.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose Flour
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 0.5 teaspoon Salt
Wet Ingredients
  • 1.25 cups Milk
  • 1 Large Egg
  • 0.25 cup Pumpkin Puree Canned
  • 2 tablespoons Melted Unsalted Butter Plus extra for greasing

Equipment

  • Large Mixing Bowl
  • Whisk
  • Griddle or Frying Pan
  • Spatula

Method
 

Instructions
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, whisk together the milk, egg, pumpkin puree, and melted butter.
  3. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium heat.
  5. Pour ΒΌ cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  7. Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of powdered sugar.

Notes

For extra spice, add a pinch of ginger or cardamom. You can also substitute the milk with buttermilk for a tangier flavor. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.