Description
Pumpkin pancakes blend cozy pumpkin spice flavors with fluffy texture, perfect for fall mornings, holiday brunches, or meal prep. This easy recipe is customizable for gluten-free or dairy-free needs and sure to become a seasonal favorite.
Ingredients
Scale
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- 1½ cups all-purpose flour
- ¾ cup pumpkin puree
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Add-ins:
- Chocolate chips
- Chopped nuts
- Maple syrup drizzle
Instructions
- In a blender, combine pumpkin puree, egg, milk, melted butter, and vanilla. Blend until smooth.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Let the batter rest for 5–10 minutes.
- Heat a nonstick skillet or griddle over medium heat. Test with a drop of water – it should sizzle when ready.
- Pour batter onto the skillet and cook until bubbles form on the surface. Flip once and cook until golden brown.
- Serve with maple syrup, whipped cream, or fresh berries.
Notes
- Use almond or oat flour for gluten-free.
- Substitute butter with coconut oil for dairy-free.
- Letting the batter rest improves texture.
- Store leftovers in fridge for 3 days or freeze up to 1 month.
- Reheat in microwave or toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg