Pumpkin Pancakes
Fluffy pumpkin pancakes perfect for a fall breakfast. These pancakes are moist and delicious, with a hint of warm pumpkin spice.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup pumpkin puree canned pumpkin puree works best
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 0.5 tsp salt
- 1 cup milk
- 1 egg egg
- 2 tbsp melted unsalted butter
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Notes
These pancakes are best served fresh. Leftovers can be stored in the refrigerator for up to 3 days.