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Taste Fall’s 2 Best Pumpkin Pancakes

Pumpkin Pancakes
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Enjoy warm, fluffy pumpkin pancakes perfect for a fall breakfast. This recipe brings a touch of autumn joy to your morning.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for greasing the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium heat.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  7. Serve warm with your favorite toppings like maple syrup, whipped cream, or extra cinnamon.

Notes

  • For thicker pancakes, use slightly less milk.
  • Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
  • Ensure your griddle is heated to the correct temperature for even cooking.

Nutrition

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