Easy, Fluffy Pumpkin Pancakes
These fluffy pumpkin pancakes, spiced with cinnamon and nutmeg, are perfect for a cozy fall breakfast. Top with maple syrup, whipped cream, and walnuts!
Ingredients
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup packed brown sugar
- ½ cup pumpkin puree
- ½ cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter melted
- cooking spray for greasing the skillet
Topping:
- 1 tablespoon pure maple syrup
- 1 tablespoon whipped cream
- 2 teaspoons walnuts chopped
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar.
- In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.
Notes
- Do not overmix the batter; a few lumps are okay and help keep the pancakes fluffy.
- Cook over medium heat so the pancakes cook through evenly without burning.
- Use a cookie scoop or measuring cup for evenly sized pancakes.
- Leftover pancakes can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or toaster.