Light and fluffy with crisp edges, these spiced pumpkin pancakes are the perfect fall weekend breakfast.
What you’ll Need To Make Pumpkin Pancakes
Step-by-Step Instructions
Begin by combining the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a medium bowl. I always add the ingredients in neat little piles in case I lose track of what I’m doing. Craving more pancake goodness? Try my banana pancakes, blueberry pancakes, or ricotta pancakes. Or go the classic route with my go-to breakfast pancake recipe, a family favorite I’ve been making for decades. Whisk until well combined and set aside. In another bowl, whisk together the pumpkin and melted butter. Whisk in the milk. Then whisk in the eggs and maple syrup. Add the flour mixture to the liquid mixture. And whisk until just smooth. Heat a griddle or nonstick pan over medium heat and coat with vegetable oil. Drop the batter from a large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook the pumpkin pancakes until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or keep warm in the oven while you cook the remaining pancakes. Enjoy!
Per serving (12 servings) Serving size: 1 pancake Calories: 143 Fat: 7 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 4 g Fiber: 1 g Protein: 3 g Sodium: 143 mg Cholesterol: 41 mg
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