Description
Delightful pumpkin pancakes that embrace the cozy flavors of fall, perfect for a weekend brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup milk
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, milk, egg, sugar, and melted butter; mix until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Heat a griddle or frying pan over medium heat, greased with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, flip and cook until golden brown.
Notes
Serve warm with cinnamon butter, maple syrup, or fresh fruit. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 4g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg