Description
These thick and flavorful pumpkin pancakes are a perfect fall breakfast treat. Packed with warm spices and pumpkin puree, they are fluffy and delicious, especially when topped with butter and maple syrup.
Ingredients
Scale
Dry Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
Wet Ingredients:
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk*
- optional: 1 cup (180g) semi-sweet chocolate chips
For Cooking:
- butter or nonstick spray
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Wet Ingredients: In a blender, combine pumpkin puree, brown sugar, egg, oil, and milk until smooth.
- Combine: Pour wet ingredients into dry and gently whisk to combine. Fold in chocolate chips if desired.
- Cook: Heat griddle, pour batter, cook until edges set, flip, and cook through.
- Serve: Keep warm in oven, serve with toppings of choice.
- Storage: Refrigerate leftovers for up to 5 days.
Notes
- For smoother batter, use a blender
- Adjust spices to taste preference
- Top with butter, syrup, or pecan topping
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Pumpkin Pancakes, Fall Breakfast Recipe, Fluffy Pancakes, Pumpkin Spice, Comfort Food
