Description
Pumpkin Pancakes is thick, fluffy griddle cakes with pumpkin puree, cinnamon, and nutmeg. This independently written recipe card preserves the verified measurements, yield, temperature, and cooking sequence.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk, plus more only if needed
- 1/2 cup pumpkin puree
- 1 large egg, beaten
- 1 tablespoon vegetable oil
Instructions
- Whisk the flour, sugar, baking powder, cinnamon, and nutmeg in a large bowl.
- In a second bowl, whisk the milk, pumpkin, egg, and oil until smooth.
- Fold the wet mixture into the dry ingredients just until combined. The batter should be thick, pourable, and slightly lumpy; add milk by the tablespoon only if necessary.
- Heat and lightly oil a griddle to about 350°F (175°C).
- Portion the batter onto the griddle. Cook until bubbles appear and the edges look dry, 1-3 minutes, then flip and brown the second side for about 1 minute.
- Serve warm.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Measure flour carefully and avoid overmixing.
- Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 282 kcal
- Sugar: 17.0 g
- Sodium: 361 mg
- Fat: 6.0 g
- Saturated Fat: 2.0 g
- Unsaturated Fat: 4.0 g
- Trans Fat: 0 g
- Carbohydrates: 49.0 g
- Fiber: 2.0 g
- Protein: 8.0 g
- Cholesterol: 51 mg
Keywords: Pumpkin Pancakes, pumpkin recipes, fall recipes, easy recipes, Thanksgiving recipes