Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 1/4 cup maple syrup or honey
- 3 tablespoons melted butter or neutral oil
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs then stir in the pumpkin puree, buttermilk, maple syrup, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined; do not overmix.
- Preheat a lightly greased nonstick skillet or griddle over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes until golden brown.
- Serve warm with toppings like maple syrup, powdered sugar, fresh fruits, or chocolate chips.
Notes
- Use canned pumpkin puree for convenience and consistency.
- Ensure your skillet is properly heated before pouring batter for best results.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Vegan option: replace eggs with flaxseed or chia seed eggs and use plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 1/4 cup batter)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg