These delightful pumpkin pancakes are perfect for a cozy breakfast or brunch. They are fluffy, flavorful, and infused with warm spices, making them a seasonal favorite!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup milk (or milk alternative)
- 1 large egg
- 2 tablespoons vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
Step 2: Mix the Wet Ingredients
- In another bowl, combine the pumpkin puree, milk, egg, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Step 4: Preheat the Griddle
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 5: Cook the Pancakes
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Step 6: Serve
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 7: Enjoy
- Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or chopped nuts. Enjoy your delicious pumpkin pancakes!
Tips
- For extra flavor, add chocolate chips or chopped pecans to the batter before cooking.
- These pancakes can be made ahead of time and reheated in the toaster or microwave.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your fluffy pumpkin pancakes!
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