Pumpkin Pancakes
Pumpkin Pancakes are a delightful autumn treat that combines fluffy texture with the warm spices of cinnamon and nutmeg. Infused with real pumpkin puree, these pancakes create a cozy breakfast experience perfect for crisp mornings or festive brunches. Drizzled with maple syrup and topped with whipped cream, they offer comfort and nutrition in every bite. Whether you’re seeking to relive childhood memories or impress guests, this easy recipe is destined to become a seasonal favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 cup milk (or plant-based alternative)
- 2 tablespoons maple syrup (for batter)
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, eggs, milk, and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/2 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2 minutes), then flip and cook for an additional minute until golden brown.
- Serve hot with maple syrup and your choice of toppings.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 220
- Sugar: 7g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: - For added nutrition and flavor variation, consider using whole wheat flour or adding chocolate chips or nuts. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the toaster or microwave.