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Pumpkin Pancakes

Pumpkin Pancakes
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These Pumpkin Pancakes are a cozy and comforting breakfast treat, featuring fluffy, tender pancakes infused with warm autumn spices and natural pumpkin sweetness. Made with simple pantry staples, they are perfect for chilly mornings, weekend brunches, or any time you crave a flavorful fall-inspired breakfast.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 large egg (or flaxseed meal/applesauce for vegan version)
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup milk or dairy-free alternative (almond, oat milk, etc.)
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • 1/4 cup chopped walnuts or pecans (for nutty addition)
  • 1/4 cup mini chocolate chips (for chocolate chip delight)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, baking soda, ground cinnamon, nutmeg, cloves, and brown sugar until well combined. This ensures even distribution of the leavening agents and spices.
  2. Combine Wet Ingredients: In a separate bowl, beat the egg (or vegan substitute) and then whisk in the pumpkin puree, milk, melted butter (or oil), and vanilla extract. Mix until smooth and fully blended.
  3. Bring Batter Together: Pour the wet ingredients into the dry ingredients bowl. Gently stir until just combined, being careful not to overmix. A few lumps are okay and help keep pancakes tender.
  4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Drop batter by 1/4 cupfuls onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook another 2 minutes until golden brown and cooked through.
  5. Serve Warm: Stack the pancakes on a plate and serve immediately with your favorite toppings such as butter, maple syrup, or whipped cream for a cozy and delicious breakfast.

Notes

  • Don’t overmix the batter to keep pancakes light and fluffy.
  • Use room temperature ingredients for a smoother batter and consistent texture.
  • Cook on medium heat to avoid burning while ensuring pancakes cook thoroughly.
  • Test your pan by dropping a small spoonful of batter first to check heat.
  • Let the batter rest for 5 minutes before cooking to activate the leavening agents for fluffier pancakes.

Nutrition

Keywords: pumpkin pancakes, fall breakfast, autumn recipe, easy pancakes, vegan pancakes, gluten free pancakes

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