Pumpkin Pancakes
These pumpkin pancakes are a cozy breakfast treat that combine the warm spices of fall with a fluffy, tender texture. Made with pumpkin puree, spices, and a simple batter, they cook up golden and fragrant, perfect for a relaxing weekend morning. Topped with syrup or whipped cream, they deliver a comforting, nostalgic bite every time.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 1/4 cups milk dairy or plant-based
- 1/2 cup pumpkin puree plain canned
- 2 tablespoons melted butter or oil
Instructions
- Whisk together pumpkin puree, eggs, milk, and melted butter in a large bowl until well combined and fragrant with warm spices.
- In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a whisk or spatula until just combined—lumps are okay, don’t overmix.
- Preheat your skillet or griddle over medium heat until hot, and add a little butter or oil. You should hear a gentle shimmer or crackle as it heats.
- Spoon about 1/4 cup of batter onto the skillet for each pancake, spacing them out to allow room for flipping.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will smell warm and spicy as they cook.
- Carefully flip each pancake using a spatula, and cook for another 2 minutes until golden brown and cooked through, with a slight crust on the edges.
- Transfer the cooked pancakes to a plate or wire rack to keep warm, repeating the process with the remaining batter.
- Serve the warm pancakes topped with maple syrup, whipped cream, or a dusting of cinnamon for extra cozy flavor.