Pumpkin Pancakes
Deliciously fluffy pumpkin pancakes perfect for breakfast, incorporating warm spices for a seasonal treat.
Equipment
- blender
- Griddle
- large bowl
- whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
Wet Ingredients
- 1.25 cups pumpkin puree (canned or fresh)
- ⅓ cup brown sugar (packed light or dark)
- 1 large egg
- 3 tablespoons canola oil
- 1.5 cups whole milk
- 1 cup semi-sweet chocolate chips (optional)
For Cooking
- butter or nonstick spray
Instructions
Preparation
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
- Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine.
Cooking
- Heat a griddle or large flat skillet over medium heat and coat with butter or nonstick cooking spray.
- Drop/pour a heaping ¼ cup of batter on the griddle. Cook until edges look set, about 2–3 minutes.
- Flip and cook the other side until cooked through, about 1-2 more minutes.
- Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve with toppings of choice.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
These pancakes are best served fresh but can be stored for a few days in the fridge. Serve with maple syrup or your favorite toppings.
Nutrition
Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 900IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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