Description
These pumpkin pancakes are fluffy, flavorful, and capture the essence of fall with warm spices and rich pumpkin. Perfect for breakfast or brunch!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp ground nutmeg
- 2 TBSP brown sugar
- 1 large egg
- 15 oz can pumpkin puree
- 1 3/4 cup buttermilk
- 1/4 cup milk
- 1 tsp pure vanilla extract
- 2 TBSP unsalted butter, melted
Instructions
- Preheat griddle to 350°F.
- Sift together dry ingredients in a medium bowl.
- Prepare pumpkin puree by pressing excess moisture out.
- Whisk wet ingredients in a large bowl until smooth.
- Fold dry ingredients into wet ingredients until just combined, then let rest for 10 minutes.
- Melt butter on the griddle, scoop batter onto the griddle using a measuring cup.
- Cook until bubbles form, then flip and cook until golden brown.
Notes
Allow batter to rest for fluffy pancakes.
Use a 1/3 cup measuring cup for uniform pancake sizes.
Add milk if batter is too thick.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg