Description
These Pumpkin Pancakes are a luscious fall breakfast treat featuring a spiced pumpkin batter cooked to golden perfection on a griddle. Warm spices like cinnamon, ginger, and allspice blend harmoniously with the creamy pumpkin puree and vanilla for a comforting, flavorful stack perfect for cozy mornings with maple syrup and butter.
Ingredients
Scale
Wet Ingredients
- 1½ cups whole milk
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 1½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For Cooking and Serving
- 4 tablespoons salted butter, plus more for serving
- Maple syrup, for serving
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until smooth and fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger until evenly blended.
- Make Pancake Batter: Slowly add the dry mixture into the wet mixture, whisking gently until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Heat Griddle or Skillet: Preheat a griddle or large skillet over medium heat. Add one tablespoon of salted butter and allow it to melt, coating the surface evenly.
- Cook Pancakes: Using a ¼ cup measure, pour batter onto the griddle spaced about 3 inches apart. Cook until small bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.
- Repeat Cooking: Add remaining salted butter to the griddle as needed and continue cooking pancakes with the remaining batter in the same manner until all are cooked.
- Serve: Plate the warm pumpkin pancakes, top with additional butter and drizzle with maple syrup. Serve immediately for the best taste.
Notes
- Do not overmix the batter to avoid dense pancakes; the batter should be slightly lumpy.
- If you prefer fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Use fresh pumpkin puree or canned pumpkin puree for convenience.
- Adjust the spice mix according to your taste preferences.
- Serve immediately for optimal warmth and texture, or keep pancakes warm in a low oven while cooking the rest.
Nutrition
- Serving Size: 1 serving (about 2 pancakes)
- Calories: 320
- Sugar: 8g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
