Fluffy, perfectly spiced, and sinfully sweet. These Pumpkin Pancakes are all you've ever needed for an early morning treat. Whether you're feasting on these for the holidays or have some pumpkin to get rid of, these are about to be your new favorite way to wake up.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 1/2 cups milk
- 1 cup canned pumpkin
- 1 large egg
- 4 tbsp butter unsalted, melted
- 2 cups all-purpose flour
- 3 tbsp brown sugar packed
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp allspice ground
- 1 tsp cinnamon ground
- 1/2 tsp salt
Combine wet and dry separately: In a bowl, mix together the milk, pumpkin, egg and butter. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt in a separate bowl. Stir the flour mixture into the pumpkin mixture and whisk until well combined.
Cook the pancakes: Heat a lightly oiled skillet over medium-high heat. Pour a ladle of the batter onto the skillet, about 1/4 cup for each pancake. Brown on both sides and serve hot with butter and maple syrup.
- I got about 15 pancakes but mine were smaller, so nutritional information is per pancake, assuming 15 pancakes.
- You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you'll need in the moment.
Serving: 1pancake | Calories: 124kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 207mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2697IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg