Description
These Homemade Pumpkin Pancakes are a perfect cozy fall breakfast, featuring warm spices and creamy pumpkin puree. Fluffy, flavorful, and easy to make, they bring seasonal comfort to your morning table.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (Spoon and leveled for accurate measurement.)
- 1/4 cup Granulated Sugar (Essential for sweetness.)
- 2 teaspoons Baking Powder (Crucial for fluffy pancakes.)
- 1 teaspoon Ground Cinnamon (Infuses warmth and spice.)
- 1/4 teaspoon Ground Nutmeg (Adds complexity to flavor.)
- 1 pinch Salt (Enhances flavors.)
Wet Ingredients
- 1 cup Pumpkin Puree (Provides moisture and flavor.)
- 3/4 cup Milk (Any type of milk can be used.)
- 1 large Egg (Acts as a binder.)
- 2 tablespoons Vegetable Oil (Adds richness and moisture.)
Instructions
- Prepare Ingredients: Gather all your ingredients on a clean countertop or kitchen island to ensure nothing is missed during the cooking process.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined and uniform.
- Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, egg, milk, and vegetable oil until smooth and evenly blended.
- Combine Mixtures: Make a well in the center of the dry ingredients, pour in the wet mixture, and gently fold together until just combined; some lumps are okay to keep pancakes tender.
- Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with vegetable oil to prevent sticking and promote browning.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden brown.
- Keep Warm: Transfer cooked pancakes to a warm plate and cover with a towel to keep them warm while cooking the remaining batter.
- Serve: Serve the pumpkin pancakes warm with maple syrup, fresh fruits, or a dusting of powdered sugar for a delightful fall breakfast.
Notes
- Ensure not to overmix the batter to maintain fluffy pancakes.
- Use fresh pumpkin puree or canned pure pumpkin, not pumpkin pie filling.
- Adjust milk quantity if batter seems too thick or too thin for pouring.
- Use a non-stick skillet or griddle for even cooking and easy flipping.
- Keep cooked pancakes warm by covering with foil or a clean towel.
- For a dairy-free option, substitute milk with almond or oat milk.
