Pumpkin Pancakes

If you're looking for homemade Pumpkin Pancakes that taste as good as pumpkin muffins, cakes, and loaves but in pancake form, you've come to the right recipe. There is no better way to celebrate fall around the breakfast table.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes each)

Calories 344kcal

Author Meggan Hill

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder (see note 1)
1/2 teaspoon cinnamon
1/2 teaspoon Salt
1 cups milk (see note 2)
1 cup pumpkin purée (see note 3)
1/4 cup brown sugar
1 large egg
3 tablespoons butter melted
butter and maple syrup, for serving

US Customary - Metric

Instructions

In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a second medium bowl, whisk together milk, pumpkin, brown sugar, and egg until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.

Notes

Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy. (Not baking soda.)
Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling). Or, make your own Pumpkin Pureé from a fresh pumpkin.
Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes about four servings, 2 (4-inch) Pumpkin Pancakes each. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition