Fluffy Pumpkin Pancakes
These light and fluffy pumpkin pancakes are perfect for a cozy breakfast or brunch. The recipe is easy to follow and yields delicious pancakes bursting with autumnal flavor.
Equipment
- Mixing Bowls (2)
- Whisk
- Griddle or Frying Pan
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
Wet Ingredients
- 1.25 cups Milk
- 1 Large egg
- 0.25 cup Pumpkin puree
- 2 tablespoons Melted unsalted butter plus extra for greasing
Instructions
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the milk, egg, pumpkin puree, and melted butter.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat. Test the heat by dropping a small amount of water onto the surface – it should sizzle immediately.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, a dollop of Greek yogurt, or a sprinkle of cinnamon sugar.
Notes
For extra flavor, add ½ teaspoon of pumpkin pie spice to the dry ingredients. You can also add chocolate chips or chopped pecans to the batter for a delicious twist.