Pumpkin Pancakes
These Pumpkin Pancakes are fluffy, flavorful, and perfect for cozy mornings. Easy to make with warm spices and pumpkin puree for a moist, tender bite!
Equipment
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Serving plates
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or homemade)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Turkey bacon (optional, for serving)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This combination of dry ingredients forms the flavorful base for your pumpkin pancakes.
- In a separate bowl, whisk the pumpkin puree, milk, egg, vegetable oil, and vanilla extract until smooth and well incorporated. The pumpkin puree adds moisture and richness to the batter.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be cautious not to overmix; a few lumps are okay. Overmixing can make pancakes tough instead of tender.
- Place your non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or non-stick spray. Let it heat for a couple of minutes until hot but not smoking.
- Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook the other side for another 2 minutes or until golden brown.
- Stack your pumpkin pancakes on a plate, add a drizzle of maple syrup or honey, and serve with crispy turkey bacon if desired. These pancakes are best enjoyed fresh but can also be stored for later.
Notes
- For dairy-free pancakes, substitute milk with almond, oat, or any plant-based milk.
- To make egg-free pancakes, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested 5 minutes).
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.