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Pumpkin Pancakes

Pumpkin Pancakes

They're still your favorite pancakes but with a yummy autumn twist. We're talking about adding pumpkin puree and a cozy blend of spices to the batter, complete with a beautiful orange color that screams, "Fall is here!"
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Course: Cake
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 12
Calories: 171kcal
Author: Brenda Maher

Ingredients

  • 2 cups spooned and leveled all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (homemade or store-bought)
  • 1 ¼ cups pumpkin puree
  • ⅓ cup packed dark or light brown sugar
  • 1 egg
  • 3 tbsp vegetable oil or canola oil
  • 1 ½ cups whole milk
  • ¾ cup semisweet chocolate chips (optional)
  • 1 tbsp butter or nonstick cooking spray (for cooking)

Instructions

  • Whisk flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until nicely combined. Set the bowl aside.
  • Toss in your blender: pumpkin, oil, egg, brown sugar, and milk. Blend at high speed for about 40 to 50 seconds until mixed. (Or use a handheld mixer or your own fingers).
  • Pour the wet ingredients (Step 2) into the bowl from Step 1 and gently whisk them together. Scrape the bowl thoroughly, but a few small lumps are fine. Optional: add chocolate chips.
  • Heat your skillet or electric griddle over medium heat, setting it to about 375°F. Coat it well with nonstick spray or butter.
  • Pour about ¼ cups of batter (for each batch of pancakes) into your skillet. Cook till the edges firm up and the telltale bubbles start popping up on the surface (2 to 3 minutes). Then, flip them over and cook until both sides are golden brown (1 to 2 minutes). Grease up the griddle or skillet between batches.
  • Serve them hot off the skillet or griddle with your favorite toppings.

Notes

  1. Letting the batter rest for 15-20 minutes after mixing allows the gluten to relax, resulting in lighter and fluffier pancakes.
  2. Add a touch of brown butter to the batter for a nuttier flavor: melt butter over medium heat, swirling it until it turns golden brown. 
  3. Since pumpkin puree adds moisture, you may need slightly less milk than the recipe requires. Start with 1 cup of milk and add more if the batter seems too thick.

Nutrition

Calories: 171kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 6.4g | Saturated Fat: 1.7g | Cholesterol: 38mg | Sodium: 393mg | Potassium: 159mg | Fiber: 1.1g | Sugar: 6.4g | Calcium: 72mg | Iron: 1mg
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