Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk (dairy or plant-based)
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar to combine the dry ingredients evenly.
- In a separate bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
- Serve warm with toppings like maple syrup, whipped cream, or powdered sugar. Add extras like honey or toasted pecans if desired.
Notes
- Use fresh, high-quality ingredients for better flavor and texture.
- For vegan pancakes, substitute dairy milk with plant-based options and eggs with flaxseed or chia seed eggs.
- Ensure not to overmix the batter to keep the pancakes fluffy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg