Pumpkin Pancake Recipe
Fluffy, warmly spiced, and perfect for fall mornings, this Pumpkin Pancake Recipe is a comforting twist on a breakfast classic. Packed with cozy flavors from cinnamon, nutmeg, and real pumpkin puree, these pancakes are a family favorite. They're soft on the inside, slightly crisp on the outside, and pair beautifully with maple syrup or a dollop of whipped cream.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ¾ cup buttermilk
- ½ cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, mix flour, brown sugar, baking powder, baking soda, spices and salt together.
- Mix wet ingredients: In a separate bowl, mix buttermilk, pumpkin puree, egg, melted butter, and vanilla until it becomes smooth.
- Add wet and dry: Pour the wet ingredients in the dry and shake gently until it is combined. Do not overmix. Let the batsman rest for 5-10 minutes.
- Cook the pancakes: Heat a non-stick pan or grill on medium heat and brush lightly with butter.
- Add pancake and cup batter and cook to the form of bubbles, about 2-3 minutes. Cook 1-2 more minutes until the golden brown.
- Serve: If desired, serve warm with maple syrup, pecan, or wheeled cream.
Notes
This pumpkin pancake recipe is a comfortable, seasonal that is easy to please the whole family and make sure. Cool autumn morning or anytime you ideal for craving pumpkin spices.