Pumpkin Pancakes Recipe
Light & fluffy with cozy fall spices and real pumpkin, this is the best pumpkin pancake recipe ever! These pumpkin pancakes are easy to make and are the perfect breakfast for a chilly fall morning.
Ingredients
Instructions
Heat an electric griddle to 350 degrees F.
In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Set aside. (Or, simply add the dry ingredients on top of the wet once they are mixed)
In a large bowl, whisk together pumpkin puree and granulated sugar until it is dissolved.
Add Greek yogurt, maple syrup, egg, vanilla and whisk to combine.
Add milk and whisk to combine.
Add dry ingredients and stir until fully incorporated and the batter is uniform throughout.
Grease the pre-heated griddle with cooking spray or butter.
Scoop ¼ cup portions of the pancake batter onto the electric griddle.
Cook for 3-5 minutes on one side, or until the edges are set and bubbles form in the center.
Flip and cook an additional 3-4 minutes on the second side, until it’s golden-brown.
Remove from griddle and serve warm with butter and maple syrup.
Nutrition
- Serving Size
- 1 Pancake
- Calories
- 88 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 3 g
- Fat Content
- 1 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 14 mg
- Sodium Content
- 137 mg
- Fiber Content
- 1 g
- Sugar Content
- 7 g
