Pumpkin pancakes
These homemade pumpkin pancakes are soft, fluffy, and bursting with cozy fall spices. Made with real pumpkin puree and pantry staples, they’re a perfect breakfast for chilly mornings or weekend brunch. Easy to prep ahead and freezer-friendly, they make mornings simple and delicious. Great for kids and adults alike!
Ingredients
- 2 cups All purpose flour
- 2 tbsp Brown sugar
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 ½ Buttermilk
- 2 Eggs
- 2 tbsp Vegetable oil
- ½ cup Pumpkin puree
- Cooking spray oil
Instructions
- In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, and pumpkin puree until smooth.
- In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix well.
- Slowly whisk the dry ingredients into the wet mixture a little at a time until a smooth, lump-free batter forms.
- Heat a skillet over medium heat and spray with cooking oil. Scoop the batter and cook until the bottom is golden brown.
- Flip carefully and cook the other side until golden brown.
- Transfer cooked pancakes to a plate and repeat until all the batter is used.
- Garnish with whipped cream, pecans, syrup, or apple rings and enjoy warm!
Video
Nutrition
Calories: 142kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 115mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 1955IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!