Pumpkin pancake recipe - Our favorite for these pumpkin pancakes are dark chocolate chips but we even think blueberries are great in them too. Pumpkiny spicy fluffy perfection.
Pumpkin Pancakes The Perfect Fall Breakfast
Ingredients of Fluffy Pancake Recipe
- 2 cups all-purpose | plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there maybe a couple of lumps but that's okay).
(The batter will be thick and creamy inconsistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency). - Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!
NOTES
Nutritional Information has been calculated per pancake.
NUTRITION
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
Pumpkin pancake recipe. I make this for brunch and pair it with an amber maple syrup. Followed the recipe to a t and these pumpkin pancakes were perfect. These pumpkin pancakes are a cinch to prepare because they start with a ready made baking mix.
My 1 year old 4 year old and i loved them. Cook pancakes about 3 minutes per side. The brand i like to use is bisquick pancake mix but you can use any brand you prefer.
This is my go to recipe for pumpkin pancakes. These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle. Ginger cinnamon and allspice give this pumpkin pancake recipe just a hint of sweetness making it the perfect fall breakfast.
Makes about six 6 inch pancakes. Pumpkin pancakes are a delicious fall breakfast everyone will love. Spray or grease a skillet and heat over medium heat.
Whisk milk pumpkin egg and oil together in a bowl. I use the recipe as is with the only alterations being adding more generous amounts of cinnamon ginger allspice. Flip some pumpkin pancakes with these fabulous recipes for fluffy pancakes paired with cinnamon syrup and more.
Serve with butter and syrup. Pumpkiny spicy fluffy perfection. Pancakes are moist and flavorful.
This easy recipe is made with the perfect amount of pumpkin spice flavor and the pancakes are so light and fluffy you wont be able to stop eating them. Pour milk mixture into flour mixture and stir until just moistened. If you plan on making a lot of pancakes this recipe easily.
Batter will be slightly lumpy. Serve with butter and syrup. My 1 year old 4 year old and i loved them.
Pour milk mixture into flour mixture and stir until just moistened. In a separate bowl whisk together milk pumpkin melted butter and egg. Pour in 14 cup batter for each pancake.
Melt some butter in a skillet over medium heat. Pour in 14 cup batter for each pancake. Cook pancakes about 3 minutes per side.
Fold mixture into dry ingredients.
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