Description
These Pumpkin Pancakes are a delightful twist on classic pancakes, infused with warm spices and rich pumpkin puree. Perfect for a cozy breakfast or brunch, they feature a tender texture and a beautifully balanced flavor profile enhanced with cinnamon, allspice, and ginger. Serve them warm with butter and maple syrup for a comforting seasonal treat.
Ingredients
Scale
Wet Ingredients
- 1½ cups whole milk
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 1½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For Cooking and Serving
- 4 tablespoons salted butter, plus more for serving
- Maple syrup, for serving
Instructions
- Prepare Wet Ingredients: In a large bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until smooth and well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger to ensure even distribution of spices and leavening agents.
- Combine Batter: Slowly pour the dry ingredients into the wet ingredients, whisking gently until just combined. Be careful not to over mix to keep the pancakes tender and fluffy.
- Preheat Cooking Surface: Heat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter and allow it to melt, coating the surface evenly.
- Cook Pancakes: Using a ¼ cup measure, scoop the batter onto the griddle, spacing the pancakes about 3 inches apart. Cook for 2 to 3 minutes until small bubbles appear on the surface. Flip each pancake and continue cooking for another 2 minutes or until golden brown and cooked through.
- Repeat and Serve: Repeat the cooking process with the remaining batter and salted butter. Serve pancakes warm topped with extra butter and maple syrup for a delicious finishing touch.
Notes
- For fluffier pancakes, avoid over mixing the batter; small lumps are okay.
- Use fresh pumpkin puree for best flavor or canned pumpkin puree labeled ‘100% pumpkin.’
- Adjust the spices to taste; add more cinnamon or ginger for extra warmth.
- Keep cooked pancakes warm on a baking sheet in a low oven (around 200°F) if cooking in batches.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
