Pumpkin Pancakes
Pumpkin pancakes are a delightful autumn breakfast that combines the creamy richness of pumpkin with warm spices like cinnamon and nutmeg. These fluffy pancakes, drizzled with maple syrup, are perfect for cozy mornings or festive brunches. Easy to prepare and bursting with flavor, they are sure to become a family favorite any time of year!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings (16 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
Instructions
- Gather all ingredients on the counter.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, milk, and eggs until smooth.
- Pour the wet mixture into the dry ingredients; stir gently until just combined (small lumps are okay).
- Preheat a greased skillet over medium heat and pour about half a cup of batter for each pancake.
- Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown.
- Serve warm with maple syrup or your favorite toppings.
Nutrition
- Serving Size: 4 pancakes (approx. 240g)
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 140mg
Keywords: Substitute all-purpose flour with whole wheat or gluten-free flour for different textures. Feel free to add chocolate chips or nuts for extra flavor and crunch. Store leftovers in an airtight container in the fridge for up to three days.