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Light and Fluffy Pumpkin Spice Pancakes
Fluffy pancakes made with real pumpkin, and warm pumpkin spices - these pretty pancakes are perfect for Fall and taste amazing with just a little butter (no syrup required)
Course
Breakfast, brunch
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
284
kcal
Author
Kylee Ayotte
Equipment
Measuring cups and spoons
Large Bowl
Whisk
Large skillet
Spatula
Ingredients
Dry
1 1/4
cups
all purpose flour
2
Tablespoon
granulated white sugar
2
teaspoon
baking powder
1/2
teaspoon
cinnamon
1/2
teaspoon
ginger
1/2
teaspoon
nutmeg
pinch
ground cloves
1/2
teaspoon
salt
Wet
1
cup
milk
1/2
cup
canned pumpkin
not the pie filling
2
tablespoon
butter
melted
1
egg
lightly beaten
US Customary
-
Metric
Instructions
Make the batter
Whisk dry ingredients (flour, sugar, spices and salt) in a bowl.
In a separate bowl whisk together the milk, pumpkin, melted butter and egg.
Fold the wet into dry ingredients until just combined, don't overmix.
Cook the pancakes
Melt a little butter in a skillet over medium heat.
Pour 1/4 cup batter for each pancake. Go bigger if you wish, but know it will take longer.
Cook pancakes about 3 minutes per side.
Devour.
Notes
Don't overmix
the batter - a little lumpy is JUST FINE.
Use canned pumpkin puree
, not pumpkin pie mix (different things, I promise)
Use brown sugar
in place of the white sugar. Trust me.
Nutrition
Calories:
284
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
62
mg
|
Sodium:
387
mg
|
Potassium:
453
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
5100
IU
|
Vitamin C:
1.3
mg
|
Calcium:
200
mg
|
Iron:
2.6
mg