Pumpkin Pancakes

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These pumpkin pancakes are a warm and cozy breakfast treat that brings out the best flavors of fall. With the addition of pumpkin puree, cinnamon, nutmeg, and cloves, these pancakes are fluffy and packed with a delightful autumnal taste. Perfect with maple syrup and a dollop of whipped cream, these pancakes make a comforting breakfast on a chilly morning or a cozy weekend brunch.

Difficulty: Easy
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cooking Temp: Medium heat
Estimated Cost: $7
Calories: 200 kcal per serving
Best Season: Fall

Description

Soft, fluffy, and filled with the rich flavors of pumpkin and spices, these pancakes are a delightful twist on a breakfast classic. Made with real pumpkin puree and a hint of autumn spices, they’re the perfect way to enjoy a seasonal favorite. Serve them with a drizzle of maple syrup and a sprinkle of powdered sugar for an extra cozy touch.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter (plus more for cooking)
• 1 tsp vanilla extract

Instructions

1. Prepare the batter: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
2. Mix wet ingredients: In a separate bowl, whisk together milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Combine ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly coat with butter. Pour 1/4 cup batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, until golden brown and cooked through.
5. Serve: Stack the pancakes on a plate, drizzle with maple syrup, and enjoy warm. For an extra treat, add a sprinkle of powdered sugar or whipped cream.

Nutrition Facts (per serving)

• Calories: 200 kcal
• Calories from Fat: 70 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 300mg
• Potassium: 100mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 5g
• Vitamin A: 4000 IU
• Vitamin C: 2 mg
• Calcium: 80 mg
• Iron: 1.5 mg

Notes

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving.
• Freezing: To freeze, place pancakes in a single layer on a baking sheet to freeze individually, then store in a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
• Customization: Add a handful of chocolate chips or chopped pecans to the batter for extra flavor and texture.
• Serving Suggestion: Top with maple syrup, a sprinkle of cinnamon, or chopped nuts for an added crunch.

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