Fluffy Pumpkin Pancakes
These fluffy pumpkin pancakes are a delicious and easy breakfast or brunch recipe, perfect for fall. The addition of pumpkin puree adds moisture and a warm, spiced flavor.
Equipment
- Large Mixing Bowl
- Whisk
- Griddle or Frying Pan
- Spatula
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
- 2 tablespoons Melted Unsalted Butter plus extra for greasing
Instructions
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the milk, egg, pumpkin puree, and melted butter.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ΒΌ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- 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 allspice. You can also add chocolate chips or nuts to the batter for added flavor and texture. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.