Description
These pumpkin pancakes are perfect for fall! They are fluffy and filled with spices, using a whole can of pumpkin puree.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 1/2 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 2 TBSP Brown sugar, packed
- 1 Large egg
- 15 oz Pumpkin puree can
- 1 3/4 cup Buttermilk
- 1/4 cup Milk
- 1 tsp Pure vanilla extract
- 2 TBSP Unsalted butter, melted
- Unsalted butter, for frying
Instructions
- Sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a medium bowl. Set aside.
- Spread the pumpkin puree on a dinner plate and blot with paper towels to absorb moisture.
- In a large bowl, combine brown sugar, egg, pumpkin puree, buttermilk, milk, vanilla, and melted butter. Stir with a whisk.
- Add the dry ingredients and mix until just combined. A few lumps are okay.
- Let the batter sit for 10 minutes.
- Preheat a griddle to 350°F. Melt butter on the griddle.
- Use 1/3 cup to place batter on the griddle, lightly spreading it into a circle.
- Cook until bubbles form and the bottom is golden. Flip and cook the other side until golden.
- Serve hot with butter and whipped cream.
Notes
- Use room temperature ingredients for better rise.
- Cook longer for a golden brown finish.
- Adjust milk for batter consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 112
- Sugar: 4 g
- Sodium: 241 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 8 mg