Description
These homemade pumpkin pancakes deliver a moist, flavorful stack that captures the essence of fall in every bite. Using a harmonious blend of warming spices like cinnamon and nutmeg, this recipe ensures a perfect rise and tender texture. It is a quick, family-friendly breakfast that feels comforting and balanced, making it ideal for a slow weekend morning or a busy weekday treat that never disappoints.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 1/4 cups pumpkin puree
1/3 cup brown sugar
1 large egg
3 Tablespoons vegetable oil
1 1/2 cups whole milk
1 cup semi-sweet chocolate chips (optional)
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a blender, combine the pumpkin puree, brown sugar, egg, vegetable oil, and whole milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a greased skillet or griddle over medium heat.
Pour 1/4 cup of batter for each pancake onto the hot surface.
If using, sprinkle a few chocolate chips onto the pancake after pouring.
Cook until bubbles form on the surface, then flip and cook until the underside is golden brown.
Serve warm with your favorite autumn toppings.
Notes
Ensure your baking powder is fresh for the best rise. If you do not have pumpkin pie spice, you can substitute with a mix of ground cloves and allspice. You can swap the vegetable oil for melted butter for a richer flavor. Keep leftover pancakes in an airtight container in the refrigerator and reheat in a toaster or microwave.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 12g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg