Easy Pumpkin Pancakes Recipe
Pumpkin Pancakes made light and fluffy with warm spices like cinnamon and nutmeg. Perfect for chilly mornings with toasted pecans and warm maple syrup.
Servings: 6 servings
Calories: 223kcal
Ingredients
- 1 ½ cups milk
- 1 cup pure pumpkin puree
- 1 large egg
- 2 tablespoons cooking oil
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- pinch ground cloves
Instructions
- In a large bowl, whisk together the milk, pumpkin, egg, and oil until combined.
- Whisk flour, baking powder, baking soda, salt, sugar, nutmeg, and cloves into a small bowl, then whisk it into the dry ingredients.
- Heat a griddle or large skillet over medium-high heat. Coat with oil or cooking spray. Add pancake batter, 1/4 cup at a time or the size desired. Cook until the edges pull slightly away and bubbles form evenly on the top -- about 1 - 2 minutes. Flip the pancake and cook the second side until golden brown. Remove to a warm serving platter and continue making pancakes with remaining batter.
- Serve garnished with toasted pecans and warm maple syrup.
Notes
Toasting Pecans: Toasting the pecans adds a delicious flavor that complements the pumpkin pancakes wonderfully. In a small, dry skillet, toast the pecans, stirring often until lightly brown - about 3-4 minutes.
Nutrition
Calories: 223kcal | Carbohydrates: 45g | Protein: 8g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 559mg | Potassium: 253mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6527IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 3mg