Fluffy Pumpkin Pancakes
Breakfast or dessert? You decide! These Pumpkin Pancakes are so sweet and fluffy and bursting with your favorite pumpkin spice flavor. Drizzle them with maple syrup or top them with whipped topping and chopped pecans for the perfect treat.
Servings 12 pancakes
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Large nonstick skillet or griddle
- Nonstick spray
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 3/4 cups whole milk
- 2/3 cup solid-packed pumpkin
- 1 large egg
- 2 tablespoons vegetable oil
Instructions
Assembling the Pumpkin Pancakes
- In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger.
- In a medium bowl, whisk together milk, pumpkin, egg and vegetable oil.
- Add wet ingredients to dry ingredients and stir until moistened.
- Heat skillet or griddle over medium heat. Spray lightly with nonstick spray.
- Pour 1/3 cup of batter onto the pan and spread out gently into a round shape with back of measuring cup. When the underside is golden brown and bubbles begin to appear on the surface, flip with a spatula. Cook the second side until golden brown. Continue with remaining batter.
- Serve with maple syrup, whipped cream or chopped pecans, as desired.
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