Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup All-purpose Flour; 2 Tablespoons Light Brown Sugar, Packed; 2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt (slightly Less If Using Fine Salt); 1/4 teaspoons Ground Cinnamon; 1/8 teaspoons Ground Ginger; 1/8 teaspoons Freshly-ground Nutmeg; 1 dash Ground Cloves; 1 dash Ground Allspice; 6 Tablespoons Pumpkin Puree; 1 whole Large Egg; 1 cup Buttermilk; 1 dash Vanilla Extract; 2 Tablespoons Unsalted Butter, melted

Servings: persons

1-1/4 cup All-purpose Flour
2 Tablespoons Light Brown Sugar, Packed
2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt (slightly Less If Using Fine Salt)
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Ground Ginger
1/8 teaspoons Freshly-ground Nutmeg
1 dash Ground Cloves
1 dash Ground Allspice
6 Tablespoons Pumpkin Puree
1 whole Large Egg
1 cup Buttermilk
1 dash Vanilla Extract
2 Tablespoons Unsalted Butter, melted

1
In a large bowl, combine flour, sugar, baking powder, salt and spices. Use a fork or whisk to break up the brown sugar.
2
In another bowl, combine pumpkin puree, egg, buttermilk and vanilla. Whisk until smooth. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. It's okay if there are a few small lumps. Stir in melted butter.
3
Heat nonstick pan or griddle over medium to medium-low heat. Lightly grease pan with butter, wiping out any excess. Spoon 1/4 cup of batter into pan and spread to about a 3 1/2 inch diameter (about 1/2 inch thickness). Cook for about 2-3 minutes or until pancake is browned on bottom and edges are set. Cook an additional 2-3 minutes or until fully cooked. Cook several at once if possible.
4
Serve topped with a pat of butter and maple syrup, or desired toppings. Enjoy.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 cup All-purpose Flour, 2 Tablespoons Light Brown Sugar, Packed, 2 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt (slightly Less If Using Fine Salt), and more.

Yes, Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pancakes

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