Fluffy Pumpkin Pancakes
These fluffy pumpkin pancakes are a delicious and seasonal breakfast option, perfect for autumn mornings. With a blend of pumpkin puree and warm spices, they are sure to please the whole family.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 frying pan or griddle
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree Canned or homemade.
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter Plus extra for cooking.
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In another bowl, combine the pumpkin puree, milk, eggs, and melted butter. Mix well until smooth.
- Pour the pumpkin mixture into the dry ingredients, and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat your frying pan or griddle over medium heat and lightly grease it with butter.
- For each pancake, pour about ¼ cup of batter onto the griddle. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
- Remove from the pan and keep warm while you repeat with the remaining batter.
- Serve the pancakes warm with maple syrup, whipped cream, or your favorite toppings.
Notes
Serve the pancakes warm with maple syrup, whipped cream, or your favorite toppings.
For a fun twist, add chocolate chips or chopped nuts into the batter before cooking.
If you have leftovers, these pancakes can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or toaster.