Pumpkin Pancakes
These fluffy pumpkin pancakes are made with warm pumpkin pie spice and pumpkin puree for a cozy, wholesome fall breakfast.
Servings 8 pancakes
Calories 123kcal
Equipment
- griddle
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice
- ¾ cup milk
- ½ cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a medium bowl, combine milk, pumpkin puree, egg, melted butter, sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combine; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 281mg | Potassium: 94mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg