Description
Learn how to make fluffy and flavorful pumpkin pancakes from scratch with this easy-to-follow guide. Perfect for a cozy autumn breakfast!
Ingredients
1 ½ cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Salt
1 cup Canned pumpkin puree (not pie filling)
1 cup Milk
1 Large egg, lightly beaten
¼ cup Brown sugar, packed
2 tablespoons Unsalted butter, melted
1 teaspoon Vanilla extract
Instructions
Combine dry ingredients. In a large bowl, whisk together the all-purpose flour, cinnamon, and salt.
Mix wet ingredients. In a separate bowl, whisk the pumpkin puree, egg, and melted butter.
Combine mixtures. Pour the wet mixture into the dry ingredients. Stir just until combined. A few lumps are fine. Do not overmix.
Heat your griddle. Lightly grease a non-stick griddle or frying pan. Heat it over medium heat.
Cook the pancakes. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side. Flip when bubbles appear and edges look set.
Serve immediately. Enjoy your freshly cooked pumpkin pancakes. A drizzle of your favorite syrup is a perfect addition.