Pumpkin Pancake Recipe
These fluffy pumpkin pancakes are the perfect cozy breakfast for fall, made with simple ingredients like pumpkin puree, flour, and warm spices. Quick to make and incredibly satisfying!
Equipment
- Large bowl
- Whisk
- Mixing Bowl
- skillet or griddle
- spatula
- measuring cups and spoons
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 cup milk of choice
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tbsp butter or oil for greasing pan
Instructions
- In a large bowl, combine pumpkin puree, eggs, milk, sugar, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
- Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup and your favorite toppings.
Notes
Use canned or homemade pumpkin puree. For extra flavor, top with maple syrup, chopped pecans, or a dollop of whipped cream. These pancakes freeze well — reheat in the toaster or microwave for a quick breakfast!
