Fluffy Pumpkin Pancakes are the perfect autumn breakfast treat, combining the warm spices of cinnamon, nutmeg, and cloves with the rich, earthy flavor of pumpkin. These pancakes are light and airy, thanks to the addition of baking powder and a gentle folding technique, yet they remain satisfyingly moist. The pumpkin puree not only adds flavor but also gives the pancakes a beautiful orange hue that makes them as visually appealing as they are delicious. Whether you’re serving them for a cozy weekend brunch or a special holiday breakfast, these pancakes are sure to become a family favorite.
Fluffy Pumpkin Pancakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/4 cups milk (whole or your preferred milk)
- 2 tablespoons melted butter or vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In another bowl, whisk together the pumpkin puree, eggs, milk, melted butter, brown sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick griddle or skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of powdered sugar.
Enjoy your fluffy pumpkin pancakes!
