Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: ¼ cup all-purpose flour; ¼ cup potato starch; 3 tablespoons superfine sugar; 2 teaspoons baking powder; ¼ teaspoon sea salt; ⅛ teaspoon baking soda; 2 tablespoons unsalted butter, melted; ½ cup milk, warmed; 1 egg, room temperature; ¼ teaspoon vanilla extract; ¼ cup pureed canned pumpkin

Servings: persons

¼ cup all-purpose flour
¼ cup potato starch
3 tablespoons superfine sugar
2 teaspoons baking powder
¼ teaspoon sea salt
⅛ teaspoon baking soda
2 tablespoons unsalted butter, melted
½ cup milk, warmed
1 egg, room temperature
¼ teaspoon vanilla extract
¼ cup pureed canned pumpkin

1
mesure the dry ingredients into a large bowl & wisk to combine.
2
add the melted butter & warmed milk in a saucepan & microwave for 30 seconds.
3
run the egg under warm water for 20 seconds,then crack it into a medium size bowl.
4
add the butter & the milk vanilla & pumpkin to the bowl.lightly stir to comine.
5
add the wet ingredients to & wisk until just blended.
6
allow to sit for 3-4 minuites before cooking.
7
heat a large skillet or griddle over medium heat.
8
drop 1-2 tablespoons of canola oil in the pan & distribute it by shaking or with a metal spatula.
9
when you can feel the heat about 3 inches off the pans surface,it's readyfor use.
10
ladle about 1/4 cup of batter onto the pan-it should sizzle when it contacts the hot oil.
11
flip the pancakes when the bubbles appear and pop across their tops 3-4 minuites later.
12
cook the pancakes for about another minute and either serve immediately or transfer to a plate warming in the oven.
13
serve with warmed maple syrup and butter.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: ¼ cup all-purpose flour, ¼ cup potato starch, 3 tablespoons superfine sugar, 2 teaspoons baking powder, 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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