Description
Pumpkin pancakes are the ultimate autumn breakfast, offering a warm embrace with every fluffy bite. Infused with the aromatic spices of cinnamon and nutmeg, these pancakes evoke cozy memories of crisp fall mornings and festive gatherings. Quick to prepare, they can be enjoyed with syrup, whipped cream, or fresh fruits, making every meal feel special. Perfect for both lazy Sundays and busy weekdays, this recipe is sure to become a family favorite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup milk (dairy or almond)
- 2 large eggs
- Cooking oil or butter for greasing
Instructions
- In one bowl, whisk together flour, baking powder, cinnamon, nutmeg, and brown sugar.
- In another bowl, blend pumpkin puree, eggs, and milk until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Preheat a non-stick skillet over medium heat; grease lightly with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form (2-3 minutes), then flip and cook until golden brown (1-2 minutes).
- Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Substitute whole wheat or gluten-free flour if desired. Add chocolate chips or nuts for extra texture and flavor. To store leftovers, keep in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.