Fluffy Pumpkin Pancakes
There’s nothing better than waking up on a fall morning to a stack of warm, fluffy pumpkin pancakes. They’re cozy, flavorful, and simple enough to whip up anytime. Once you try them, you’ll find yourself making them long past pumpkin season.
Servings: 10 pancakes
Calories: 222kcal
Equipment
- 1 Mixing Bowl
- Measuring Utensils
- 1 Whisk
- 1 Pancake griddle or frying pan
Ingredients
- 2 cups all-purpose flour can also use a whole wheat flour or gluten-free flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin purée not pumpkin pie filling
- 1 ¼ cup milk dairy or non-dairy
- 2 eggs
- 6 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
Make the Batter
- In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin purée, milk, egg, melted butter, and vanilla.
- Pour wet ingredients into the dry and stir gently until just combined (don’t overmix—some lumps are fine).
Cook the Pancakes
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about ¼ cup batter per pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
Nutrition
Calories: 222kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 326mg | Potassium: 152mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4121IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg
