Description
These Fluffy Pumpkin Pancakes are a delightful fall breakfast featuring pumpkin puree and warm spices, making them a perfect treat for any brunch.
Ingredients
Scale
- 2 cups flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 2 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 2 eggs
- 2 tbsp oil
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, and oil.
- Pour wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Heat a griddle or skillet over medium heat and coat with non-stick spray or butter.
- Spoon 1/4 cup of batter for each pancake and cook until bubbles appear on the surface. Flip and cook until lightly browned on the opposite side.
Notes
These pancakes can be stored in the fridge for a few days and are great reheated.
For extra fluffiness, let the batter rest for a few minutes before cooking.
Top with maple syrup or whipped cream for added indulgence.
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg