Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 1 tablespoon sugar; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ⅛ teaspoon clove; ½ cup milk or ½ cup buttermilk; ½ cup pumpkin puree; 2 eggs

Servings: persons

1
In a medium bowl, whisk together the flour, baking soda, salt, brown sugar, cinnamon, nutmeg, and cloves.
2
In a small bowl, whisk together the buttermilk, pumpkin, and eggs.
3
Gradually whisk the dry ingredients into the wet ingredients until incorporated.
4
Drop the mixture by tablespoonfuls on to a hot, buttered griddle.
5
Cook for a couple minutes before flipping to cook the other side.
6
Repeat with the remainder of the batter.
7
Serve with butter and maple syrup.

402

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 10 ingredients. The key ingredients include: 1 cup flour, 1 teaspoon baking soda, ¼ teaspoon kosher salt, 1 tablespoon sugar, 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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