Pumpkin Pancakes
These pumpkin spice pancakes are a cozy delight, perfect for fall mornings or any time you crave a warm, spiced treat. Made with a blend of autumn spices and real pumpkin puree, they're wonderfully fluffy and flavorful. Enjoy them with a drizzle of maple syrup or a dollop of whipped cream for a delightful breakfast or brunch.
— Constant Cookbook
Ingredients
- 1¼ cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup milk (whole or 2%)
- ½ cup canned pumpkin
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle to medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
- In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
- Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.
Cook Time
10M
Prep Time
PT10M
Yield
6 pancakes
Nutrition
- Calories: 197 kcal
- Carbohydrate Content: 28 g
- Protein Content: 5 g
- Fat Content: 7 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 31 mg
- Sodium Content: 128 mg
- Fiber Content: 1 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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