Pumpkin Pancakes

Fluffy and full of flavor, these pumpkin pancakes are a delightful breakfast treat that captures the essence of fall. Enhanced with aromatic spices such as ginger and allspice, they pair perfectly with a drizzle of maple syrup for a warm and comforting meal.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup milk

1/2 cup pumpkin puree

2 large eggs

2 tablespoons melted butter

1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, ginger, and allspice.

2. In another bowl, mix the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.

4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

5. Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

6. Flip and cook on the other side until golden brown, about 2 minutes more. Repeat with remaining batter.

7. Serve warm with maple syrup.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, microwave the pancakes for 20-30 seconds or warm them on a skillet over low heat until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/pumpkin-pancakes

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.