Pumpkin Pancake Recipe
Fluffy, easy recipe that is perfect for fall! These are made with pumpkin puree and pumpkin spice. They’re simple to make and delicious with butter and whole maple syrup.
Servings: 16 pancakes
Cost: $10
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1 1/2 cup milk whole or 2%
- 3 tbsp unsalted butter melted
- 2 large eggs organic
- 1 1/2 tsp vanilla extract
Instructions
- Mix the liquid ingredients into a large glass measuring cup and whisk.
- In a mixing bow, add all of the dry ingredients.
- Add the liquid (including the melted butter and pumpkin puree) into the dry ingredients and gently whisk.
- Do not over mix, pancake batter should have some lumps.
- Turn the griddle to medium heat.
- Add tablespoon butter to the griddle and let it melt.
- Then add 1/3 cup pancake mix and let it cook until it bubbles.
- Flip and cook the other side.
Notes
To keep pancakes warm, place the hot pancakes on a cookie sheet and store them in a 200-degree oven. This will keep them warm until you're ready to serve.
Patience is vital when making pancakes. Wait until you see bubbles on the surface. The pancake will be ready to flip once all the bubbles have popped, and there are holes, which can take up to four minutes per side.
Nutrition
Calories: 95kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 166mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2520IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
