Description
These homemade pumpkin pancakes are a perfect cozy fall breakfast, combining warm spices and pumpkin puree for a flavorful and fluffy treat. Easy to make and wonderfully comforting, they’re ideal for chilly mornings and pair beautifully with maple syrup or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (spooned and leveled)
- 1/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 pinch Salt
Wet Ingredients
- 1 cup Pumpkin Puree
- 3/4 cup Milk (any type)
- 1 large Egg
- 2 tablespoons Vegetable Oil
Instructions
- Gather Ingredients: Assemble all ingredients on a clean surface to ensure a smooth cooking process.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, egg, milk, and vegetable oil until smooth.
- Combine Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold using a spatula just until combined; it’s okay if the batter is slightly lumpy.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet per pancake. Cook until bubbles appear on the surface, then flip and cook until both sides are golden brown.
- Keep Warm: Transfer cooked pancakes to a warm plate and cover them with a towel to keep warm while cooking the remaining batter.
- Serve: Serve pancakes warm with your choice of maple syrup, fresh fruits, or a dusting of powdered sugar for a delicious fall breakfast.
Notes
- Use fresh pumpkin puree or canned pure pumpkin (not pumpkin pie filling) for the best taste and texture.
- Do not overmix the batter to keep pancakes tender and fluffy.
- If desired, add chopped nuts or chocolate chips for extra texture and flavor.
- Adjust milk quantity slightly if batter is too thick or too thin.
- Keep pancakes warm in a low oven (around 200°F/93°C) if preparing a large batch.
