Description
Delicious pumpkin pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- ½ cup pumpkin purée
- 1 large egg
- ¾ cup milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- to taste Maple syrup
- to taste Butter
- to taste Whipped cream
- to taste Cinnamon sugar
- to taste Pecans
Instructions
- Whisk the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.
- In another bowl, stir together the pumpkin, egg, milk, butter, and vanilla.
- Pour the wet mixture into the dry and stir gently until just combined.
- Warm a nonstick pan over medium heat until it’s ready for a test drop of batter.
- Drop small spoonful onto the pan, keeping them about bite-size.
- When tiny bubbles form, I know they’re ready to flip.
- Turn each one carefully and cook the other side until golden.
- Serve them warm with maple syrup or a tiny pat of butter. A sprinkle of cinnamon or a few chopped pecans makes them even cozier.
Notes
- Adjust spices according to your taste.
- For a lighter texture, separate the egg and beat the white before folding it into the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg