Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons sugar
- 1 cup canned pumpkin puree
- 1 ¼ cups milk (dairy or plant-based)
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and sugar.
- In a separate bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with toppings like maple syrup, whipped cream, or toasted pecans.
Notes
- For extra flavor, top with cinnamon sugar or caramel sauce.
- Adjust cooking temperature if pancakes brown too quickly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes between parchment paper layers for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg