Description
You won’t believe how easy it is to make these pumpkin pancakes from scratch. The recipe uses real pumpkin purée and other simple ingredients you probably already have. It’s great for weekend brunches or make-ahead breakfasts.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin purée
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or butter, for frying
Toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
- In another bowl, mix the pumpkin purée, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form three- to four-inch pancakes.
- Cook them for two to three minutes on each side, or until golden brown and cooked through.
- Serve them warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
