Pumpkin Pancakes
These pumpkin pancakes offer the perfect balance of spice and sweetness for a cozy fall breakfast treat. Fluffy and flavorful, they’re sure to become a seasonal favorite!
Equipment
- - Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Large skillet or griddle
- - Spatula
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, blend together the pumpkin puree, milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together.
- Heat your skillet or griddle over medium heat and lightly grease the surface with butter or a non-stick spray.
- Ladle about 1/4 cup of the pancake batter onto the heated griddle for each pancake, cooking until bubbles form on the surface.
Notes
For longer storage, separate each pancake with parchment paper and freeze in a bag or airtight container.