Fluffy Pumpkin Pancakes
Enjoy these fluffy, spice-forward pumpkin pancakes, perfect for a weekend breakfast or holiday morning. Make a batch and freeze for quick, delicious meals.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings like maple syrup and butter.
Notes
- For freezer pancakes: Let cooled pancakes cool completely on a wire rack. Place in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Reheat in a toaster or microwave.
- Consider serving with maple butter for an extra fall treat.
- These pancakes are a great option for busy mornings, similar to the convenience offered by meal planning services.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg