Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground ginger
- 2 large eggs
- 1 cup of canned pumpkin puree
- ¾ cup of milk (or dairy-free alternative)
- ¼ cup of maple syrup or honey
- ¼ cup of melted butter or coconut oil
- Optional: chocolate chips, pecans, or whipped cream for topping
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly combine the dry ingredients.
- In a separate bowl, beat the eggs and stir in the pumpkin puree, milk, maple syrup, and melted butter until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip carefully and cook for another 2 minutes or until golden brown. Repeat with remaining batter.
Notes
- For extra flavor, add chocolate chips or chopped pecans to the batter.
- Ensure not to overmix the batter to keep the pancakes fluffy.
- You can substitute fresh pumpkin puree for canned pumpkin for a more homemade flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250 kcal Kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg