Pumpkin Pancakes are a cozy and flavorful breakfast treat, perfect for autumn mornings. These pancakes are made with pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and ginger, giving them a rich and aromatic flavor. The batter is light and fluffy, creating pancakes that are tender with a slight crisp on the edges. Served with butter and maple syrup, these pancakes bring the comforting taste of pumpkin pie to your breakfast table.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions:
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients:
- In another bowl, whisk together milk, pumpkin puree, egg, melted butter, and vanilla extract.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve:
- Serve warm with butter, maple syrup, or your favorite toppings.
Enjoy these Pumpkin Pancakes as a deliciously seasonal breakfast that’s perfect for fall!
