Description
These pumpkin pancakes are a delightful breakfast treat, bursting with flavor from spices like cinnamon and nutmeg, and perfect for any autumn morning.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ground nutmeg
- 1/4 cup brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup milk
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter (melted)
- Butter for frying
Instructions
- Preheat the griddle to 350°F.
- Sift the dry ingredients together in a medium bowl.
- Press pumpkin puree between paper towels to absorb moisture.
- In a large bowl, whisk together wet ingredients.
- Fold the dry mixture into the wet until just combined.
- Let the batter rest for 10 minutes.
- Melt butter on the griddle and pour batter to cook pancakes.
- Flip when bubbles form, and cook until golden brown.
- Serve warm with toppings of choice.
Notes
Avoid overmixing the batter for fluffy pancakes.
Use fresh baking powder and baking soda for optimal rise.
For vegan option, substitute egg with a flaxseed egg.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg