Fluffy Pumpkin Pancakes
Fluffy Pumpkin Pancakes are a delightful twist on traditional pancakes, perfect for fall or any brunch gathering. These light and airy pancakes are infused with warm pumpkin spice flavor, making them an irresistible treat.
Ingredients
For the Base
- 1 cup all-purpose flour Can substitute with whole wheat flour.
- 1 tablespoon baking powder Ensure it's fresh for the best rise.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Add more for a spicier flavor.
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree Canned or homemade.
- 1 tablespoon sugar Can substitute with maple syrup or honey.
- 1 large egg Use room temperature for better emulsification.
- 1 cup milk Almond or oat milk for dairy-free options.
- 2 tablespoons melted butter For a richer flavor, substitute half with heavy cream.
Instructions
Preparation
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined and free of lumps.
- In another bowl, mix the pumpkin puree, sugar, egg, milk, and melted butter until smooth and creamy.
- Pour the wet ingredients into the dry mixture and stir until just combined. Do not over-mix; lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly oil with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or your favorite toppings.
Notes
Make-ahead: Batter can be stored in the fridge for up to 24 hours. Cooked pancakes can be stored for 3-4 days in the fridge. For freezing, place cooled pancakes in a single layer on a baking sheet, then transfer to an airtight container once frozen and store for up to 2 months.