Pumpkin Pancakes
These pumpkin pancakes are moist, fluffy, and warmly spiced with cinnamon, ginger, and nutmeg. Filled with pumpkin flavor, they're a perfect cozy breakfast for fall mornings.
Ingredients
Instructions
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
In a medium bowl, whisk together the milk, pumpkin, brown sugar, egg, butter, and vanilla.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.
Heat a nonstick skillet over medium-low heat. Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath. Flip and cook for another 2 to 3 minutes, or until puffed and golden brown. Turn the heat to low as needed so that the middles cook through without burning the outsides.
Serve with maple syrup and pecans, if desired.
Nutrition
- Serving Size
- 1 pancake
- Calories
- 138 kcal
- Carbohydrate Content
- 23 g
- Protein Content
- 4 g
- Fat Content
- 4 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 25 mg
- Sodium Content
- 238 mg
- Fiber Content
- 1 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 1.3 g
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