Pumpkin Pancakes
These pumpkin pancakes are light, fluffy, and full of cozy fall flavors. Made with pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of brown sugar, they’re quick and easy to prepare. Topped with whipped cream, maple syrup, and chopped walnuts, they make the perfect autumn breakfast for any occasion.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tbsp melted butter
- cooking spray for frying
Topping
- Whipped cream
- Maple syrup
- Chopped Walnuts
Instructions
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and sugar by whisking them together.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter until fully blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly coat it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour spoonfuls of batter onto the skillet to create small pancakes, about 3-4 inches in diameter.
- Cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.
- Serve the pumpkin pancakes warm, topped with maple syrup, whipped cream, and a sprinkle of chopped walnuts.
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