Small Batch Pumpkin Pancakes

Name: Small Batch Pumpkin Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 tablespoon sugar; ¼ teaspoon salt; ½ teaspoon ground cinnamon (*see notes below); ¼ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; ⅛ teaspoon ground ginger; 1 large egg; ¾ cup milk ((Use 1 to 2 tablespoons more milk if the batter seems too thick.)); ¼ teaspoon vanilla extract; ½ cup canned pumpkin puree; 1 tablespoon salted butter (-melted and cooled to room temperature, plus more for greasing the pan)

fromonedishkitchen.com onedishkitchen.com/pumpkin-pancakes

Fluffy small batch pumpkin pancakes made with real pumpkin puree and warm pumpkin spice. Thick, soft, and ready in about 15 minutes for a quick fall breakfast.

15 min

cook 10 min

American

5.0 (2)

Ingredients

Instructions

In a large bowl, whisk together flour, baking powder, sugar, salt, and spices.
In a second bowl, whisk egg, milk, vanilla, pumpkin puree, and melted butter.
Pour the wet mixture into the dry ingredients slowly, stirring just until blended.
Preheat a medium skillet over medium heat. Flick a few drops of water – when they dance and evaporate, the pan is ready.
Melt ½ tablespoon of butter in the skillet. Pour about ¾ cup of batter into the skillet.
Cook until bubbles form and small holes appear on the surface (edges start to set), about 2 to 3 minutes. Flip carefully and cook the other side about 1 minute, until golden.
Transfer the pancake to a plate. Lightly grease the skillet again and repeat with the rest of the batter.

Nutrition

Serving Size: 1 pancake
Calories: 319 kcal
Carbohydrate Content: 59 g
Protein Content: 13 g
Fat Content: 3 g
Saturated Fat Content: 1 g
Trans Fat Content: 0.01 g
Cholesterol Content: 96 mg
Sodium Content: 574 mg
Fiber Content: 2 g
Sugar Content: 11 g
Unsaturated Fat Content: 2 g