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Pumpkin Pancakes: 1 Deadly Secret for Perfect Fluff

Pumpkin Pancakes
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Pumpkin pancakes are a delightful fall breakfast. They are fluffy, spice-filled, and easy to make. This recipe combines the natural sweetness of pumpkin with warm cinnamon and nutmeg.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
  2. Combine Wet Ingredients: In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
  3. Mix Together: Pour the wet mixture into the dry ingredients. Stir gently until combined. Do not overmix; lumps are fine for these pumpkin pancakes.
  4. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray for your pumpkin pancakes.
  5. Cook the Pancakes: Pour about 1/4 cup of the batter onto the hot skillet. Cook until bubbles form on the surface, approximately 2-3 minutes.
  6. Flip and Finish Cooking: Flip the pumpkin pancakes and cook for an additional 1-2 minutes, or until the second side is golden brown.
  7. Repeat: Continue cooking the remaining batter, greasing the skillet as needed for more delicious pumpkin pancakes.
  8. Serve Warm: Stack the pumpkin pancakes on a plate and keep warm while you finish the remaining batter.

Notes

  • Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree instead of canned for your homemade pumpkin pancakes.
  • Adjust Spices: Feel free to tweak the spices according to your preference. Adding ginger or allspice can elevate the flavor.
  • Watch the Heat: Keep an eye on the skillet temperature; too high could burn the pumpkin pancakes while too low may leave them undercooked.
  • Test for Doneness: Check your pumpkin pancakes by seeing if they spring back when lightly pressed.
  • Serve Immediately: Pumpkin pancakes are best served fresh and warm.
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • Freeze pumpkin pancakes for up to 2 months, layering them between parchment paper.
  • For gluten-free pumpkin pancakes, substitute all-purpose flour with a gluten-free flour blend.
  • For vegan pumpkin pancakes, substitute the egg with 1/4 cup of applesauce and use almond or oat milk.

Nutrition

Find it online: https://keepityummy.com/pumpkin-pancakes/

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