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Pumpkin Pancakes
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Pumpkin Pancakes

Who doesn't love pancakes, especially Pumpkin Pancakes? They're fluffy, they're delicious, and they're perfect for a weekend breakfast.
Course Breakfast
Cuisine American
Keyword pancakes, pumpkin
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6
Calories 365kcal

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • nonstick cooking spray or butter for the pan or griddle

Instructions

  • In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  • In a different bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla until well blended.
  • Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable but all large lumps should be gone.
  • Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
  • Ladle the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly.
  • Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
  • Serve the pancakes hot with maple syrup or your choice of toppings.

Nutrition

Serving: 1g | Calories: 365kcal | Carbohydrates: 45g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 571mg | Potassium: 245mg | Fiber: 3g | Sugar: 10g | Vitamin C: 2mg | Calcium: 186mg | Iron: 3mg | Net Carbohydrates: 42g