Pumpkin Pancakes
from kristineskitchenblog.comThese easy Pumpkin Pancakes are made with warm spices and have the best soft, fluffy texture. Serve them with maple syrup for a cozy fall breakfast.
Servings: 16 pancakes
Calories: 110kcal
Ingredients
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup pure pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1 ½ cups whole milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Melt the butter and set it aside to cool slightly.
- In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.
- In a medium bowl, combine the pumpkin puree, eggs, milk, maple syrup and vanilla. Whisk until well combined. Whisk in the melted butter.
- Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.
- Pour the wet ingredients into the dry and mix until just combined. Try not to over-mix the batter. A few small lumps may remain in the batter but you shouldn't see large clumps or streaks of flour.
- Scoop about 3 tablespoons of batter per pancake onto the hot griddle. Let the pancakes cook on the first side until bubbles form and the pancake bottoms begin to brown, about 3 minutes. Flip the pancakes and cook on the second side until golden and cooked through, about 2 minutes. Serve pancakes with maple syrup, if desired.
Notes
- You can also make this recipe with 2 cups of all-purpose flour or 2 cups of white whole wheat flour instead of 1 cup of each.
- You can use 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon, allspice, nutmeg and cloves.
- To make pumpkin chocolate chip pancakes, stir up to 1 cup of dark chocolate chips, semi sweet chocolate chips or mini chocolate chips (you can use less if using mini chips) into the batter.
- Leftover pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave on low power, at room temperature, or overnight in the refrigerator.
Nutrition
Serving: 1pancake | Calories: 110kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 140mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
