Delicious Homemade Pumpkin Pancakes
Whip up a batch of delicious homemade pumpkin pancakes, perfect for a cozy breakfast or brunch. These fluffy pancakes are spiced with cinnamon, ginger, and nutmeg, and feature real pumpkin puree for a comforting fall flavor.
Equipment
- Griddle or large non-stick skillet
- Large bowl
- Medium bowl
- whisk
Ingredients
Pancakes
- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter Melted
- 1 1/2 Cups Milk
Instructions
Preparation
- Preheat a griddle or large non-stick skillet to medium heat.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate medium bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
- Pour the wet ingredients into the dry and whisk gently until just combined; the batter should remain slightly lumpy.
- Let the batter rest for 5 minutes.
Cooking
- Grease the griddle, then pour about 1/3 cup of batter for each pancake, spreading to form a circle.
- Cook each pancake for about 4 minutes per side, until golden brown and cooked through.
Serving
- Serve the pancakes warm with butter, syrup, whipped cream, nuts, or your preferred toppings.
Notes
Do not overmix the batter to ensure light and fluffy pancakes. Feel free to customize toppings with fresh fruit, chocolate chips, or a sprinkle of powdered sugar.