Description
Delicious, fluffy pumpkin pancakes infused with warm spices, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat)
- 2 tablespoons sugar (brown sugar for deeper flavor)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup buttermilk (or dairy-free substitute)
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- Optional: 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk these dry ingredients together until evenly mixed.
- In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract (if using). Whisk until smooth and creamy.
- Gently pour the wet mixture into the dry ingredients. Using a spatula, fold together until just combined.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Ladle about 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook for 1-2 minutes until golden brown.
Notes
Feel free to customize with different milks or add-ins like chocolate chips or nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg