Fluffy Pumpkin Pancakes
Fluffy pumpkin pancakes taste like clouds of pumpkin pie! This easy recipe is a must try for a festive fall breakfast.
Ingredients
- 1 ¼ cups (156 g) all-purpose flour
- 2 tablespoons (35 g) light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (250 mL) milk, room temperature
- ⅓ cup (75 g) canned pumpkin purée
- 2 tablespoons melted butter
- 1 large egg, room temperature
Instructions
- In a large bowl, whisk together flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
- In a medium bowl, mix together milk, pumpkin purée, butter and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated.
- Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface. Serve immediately with butter and syrup.
Notes
- Recipe can be easily doubled (just make sure you use a bigger bowl!)
- Kitchen scale - weighing ingredients is more accurate than measuring them!
- Mixing bowls to combine ingredients.
- 10-inch Cast Iron Skillet or a pancake griddle will work well for this recipe.
- Spatula - the bigger the better for flipping pancakes!
Serving: 1pancake, Calories: 140kcal, Carbohydrates: 21g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 31mg, Sodium: 194mg, Potassium: 191mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1755IU, Vitamin C: 1mg, Calcium: 91mg, Iron: 1mg