Go Back

Pumpkin Pancakes

A delicious stack of pancakes made with pumpkin and warming spices. Drizzle in maple syrup for a perfect weekend breakfast!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: pancakes, pumpkin
Author: Heather Perine

Ingredients

  • * 2 cups flour
  • * 2 Tablespoons Dark Brown Sugar
  • * 2 Teaspoons baking powder
  • * 1 Teaspoon Baking Soda
  • * 1/2 teaspoon salt
  • * 2 cups milk I used low-fat
  • * 1 egg
  • * 3 Tablespoons butter melted, cooled
  • * 1 cup pumpkin puree
  • * 2 Tablespoons cinnamon
  • * 1/4 tsp each of nutmeg allspice, cloves, ginger

Instructions

  • In a medium bowl, combine flour, spices, sugar, baking powder, and baking soda. Whisk to combine.
  • In another bowl, whisk to combine butter and egg. Add pumpkin and milk. Whisk to combine.
  • In the dry ingredients bowl, make a well in the center. Pour in the wet ingredients. Stir to combine. Some lumps will remain. Do NOT overmix.
  • Heat a skillet with 1-2 teaspoons of oil over medium heat. Take a paper towel and wipe out the excess oil. Using a 1/4-cup, ladle out pancake batter. Cook until bubbles rise and pop. Flip over and cook for another 2 minutes on the other side. Keep warm in preheated oven, or serve immediately with lots of butter and syrup.

Notes

1) Always let your pancake batter rest for about 10 minutes. You need to let the baking powder and baking soda start to do their thing. You know how people say the first pancake is always a throw away. I always thought it had something to do with the pan just wasn't quite ready. After a few go rounds, I would put my money on that you haven't. Let. IT Rest. It being the batter! Take a coffee break and then start flipping those flapjacks.
2) Not sure when to flip? See those little air bubbles popping up, wait for them to start popping and then you know. Get that spatula ready. Flip, baby, flip! Don't worry if isn't perfect. Just put that pancake in the middle of the stack. No one will be the wiser.
3) Sadly, I'm still baking pancakes on a small griddle one at a time. I know. I know. I need to invest something like this. Either way, if you are making a whole big batch like I do then do yourself a favor and stick them in the oven to keep warm. while you keep pouring and flipping. Simply pre-heat your oven to 200 degrees. Spray a cooling rack with non-stick spray and place on top of a cookie sheet. Then voila! Instant pancake warmer!
4) Last but not least, when making the pancake batter. You want to make a well in the middle of your dry ingredients and pour your wet ingredients into the well. Then using a spatula, stir just until combined. You don't want to keep stirring and end up with tough pancakes in the end.
I used a 1/2 cup to measure out my pancake batter, because I prefer my pancakes a little bigger! Do what you suits you! If you use 1/4 cup, you will get about 16 pancakes, about 8 if you make them 1/2 cup size.
Adapted from Cook's Illustrated