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Fluffy Pumpkin Pancakes

A stack of three pumpkin pancakes, topped with powdered sugar and drizzled with syrup.
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Enjoy easy, fluffy pumpkin pancakes perfect for a weekend brunch. This recipe uses canned pumpkin and warm spices for a delicious fall breakfast.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  6. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles forming on the surface.
  7. Serve warm with your favorite toppings like maple syrup, whipped cream, or chopped nuts.

Notes

  • For thicker, fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
  • You can add ½ cup of whole wheat flour to the dry ingredients for a whole wheat version.
  • Boost the protein by adding 2 tablespoons of protein powder to the dry ingredients.
  • These pancakes freeze well. Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat in a toaster or microwave.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-pancakes/

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