Pumpkin Pancakes

Pumpkin pancakes, the quintessential fall breakfast treat! These fluffy, flavorful cakes are infused with the warmth of cinnamon, nutmeg, and ginger, and the comforting sweetness of pumpkin puree. A delicious twist on a classic breakfast staple, they’re perfect for cozy mornings or weekend brunches with loved ones.

Ready Time

40 mins

Yields

10 servings

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup milk
1 large egg
1/4 cup canned pumpkin puree
2 tablespoons butter, melted

Instructions

In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large bowl, whisk together milk, egg, pumpkin puree, and melted butter.

Gradually add the dry ingredients to the wet ingredients, whisking until smooth. The batter should still be slightly lumpy.

Heat a non-stick skillet or griddle over medium heat.

Brush with a small amount of butter or cooking spray. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.

Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.

Flip and cook for an additional 1-2 minutes, until golden brown. Serve warm and enjoy!

Notes

Make sure to use fresh spices for the best flavor, and don’t skip the whisking – it’s key to a smooth batter.

If the batter is too thick, add a tiny bit more milk.

If it’s too thin, add a tiny bit more flour.

Let the skillet or griddle heat up for a few minutes before adding the batter – you want it hot! Don’t overcrowd the skillet, cook the pancakes in batches if needed.

Keep the pancakes warm in a low oven (around 200°F) while cooking the remaining batter.

Serve with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.

These pancakes freeze well, so feel free to double the recipe and save some for later!