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Pumpkin Pancakes

Pumpkin Pancakes
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Fluffy pumpkin pancakes infused with rich pumpkin puree and warm autumn spices, perfect for a cozy, comforting breakfast. This easy-to-make recipe combines seasonal flavors with simple pantry ingredients to deliver tender, flavorful pancakes ideal for chilly mornings or anytime you crave a wholesome start to your day.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 2 large eggs (or flax eggs for vegan option)
  • 3/4 cup milk or dairy substitute (such as almond, soy, or oat milk)
  • 2 tablespoons sugar or maple syrup
  • 1 teaspoon vanilla extract

For Cooking

  • Butter or oil, for greasing the skillet or griddle

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and any additional spices. Whisk until ingredients are evenly distributed to ensure consistent flavor in the pancakes.
  2. Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, eggs, milk, sugar or syrup, and vanilla extract. Stir well to form a smooth, cohesive mixture that adds moisture and flavor to the batter.
  3. Bring Wet and Dry Together: Pour the wet ingredients into the dry ingredients and gently fold just until combined. It’s okay if there are a few small lumps; avoid overmixing to keep the pancakes tender and fluffy.
  4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the cooking surface. Cook for 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden brown.
  5. Serve Warm: Stack the pancakes on a plate and keep warm while cooking the rest. Serve immediately for the best texture and flavor, topped with your favorite garnishes.

Notes

  • Don’t overmix the batter to keep pancakes fluffy; gently fold ingredients.
  • Use fresh cinnamon and nutmeg to elevate flavor.
  • Let the batter rest for 5 minutes before cooking to improve texture.
  • Cook on medium heat to avoid burning outside and ensure pancakes cook through.
  • Lightly oil your pan to prevent sticking without overly greasing for light edges.

Nutrition

Keywords: pumpkin pancakes, autumn breakfast, gluten-free pancakes, fall recipe, pumpkin puree, cinnamon nutmeg pancakes

Find it online: https://sophiemelody.com/pumpkin-pancakes/