Pumpkin Pancakes
These Pumpkin Pancakes are our go-to fall breakfast! Fluffy, spiced with cinnamon, ginger & allspice. Made with real pumpkin puree. Easy kid-friendly brunch ready in 30 minutes. Serve with butter & maple syrup!
Ingredients
Instructions
In a large bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla.
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, allspice, cinnamon, and ginger. Slowly whisk the dry ingredients into the wet ingredients until just combined. Don’t over mix.
Heat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter. Once the butter is melted, using a ¼ cup measure, scoop the batter onto the griddle about 3 inches apart. Cook until small bubbles appear, 2 to 3 minutes. Flip and continue cooking until golden brown, about 2 minutes more. Repeat with remaining salted butter and batter.
Divide onto plates and serve warm with butter and maple syrup.
Nutrition
- Calories
- 437 calories
- Carbohydrate Content
- 49 grams carbohydrates
- Cholesterol Content
- 118 milligrams cholesterol
- Fat Content
- 23 grams fat
- Fiber Content
- 3 grams fiber
- Protein Content
- 9 grams protein
- Saturated Fat Content
- 13 grams saturated fat
- Sodium Content
- 767 milligrams sodium
- Sugar Content
- 13 grams sugar
