Description
Deliciously fluffy pumpkin pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup whole wheat flour
- 1–2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons melted butter or neutral oil (plus more for cooking)
- 1 teaspoon vanilla extract
- Mini chocolate chips, blueberries, or other diced fruit (optional)
Instructions
- Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.
- Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.
- Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick to ensure the pancakes cook through nicely. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with syrup, nut butter, or yogurt.
Notes
- These pancakes can be customized with add-ins like chocolate chips or berries.
- Adjust the sweetness by varying the amount of sugar to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg