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Description
Enjoy these easy and delicious pumpkin pancakes. They are perfect for a fall breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1/2 cup pumpkin puree
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and pumpkin puree.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- You can substitute whole wheat flour for all-purpose flour for a healthier option.
- Add chocolate chips, nuts, or other toppings to the batter for added flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg