Pumpkin Pancakes
Fluffy and flavorful pumpkin pancakes perfect for a cozy breakfast or brunch, celebrating the tastes of autumn.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Measure correctly to avoid dense pancakes.
- 2 tablespoons brown sugar
- 1.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 teaspoons ground cinnamon Adjust according to your taste.
- 0.75 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
Wet Ingredients
- 1.5 cups milk Room temperature.
- 0.75 cup pumpkin purée Use pure pumpkin purée, not pie filling.
- 2 large eggs Room temperature.
- 3 tablespoons unsalted butter Melted, plus more for cooking.
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Lumps are okay, so don’t over-mix!
Cooking
- Add enough butter to the hot pan to coat the bottom.
- Pour in ⅓ cup of batter for each pancake.
- Cook until the edges start to dry and bubbles pop, then flip and cook for another 3-4 minutes until golden brown on the other side.
- Repeat until all batter is used up.
Notes
Serve warm with maple syrup, whipped cream, or toasted nuts. For added sweetness, top with sliced bananas or apples. Leftovers can be stored in an airtight container for up to 3 days or frozen for a month.