Pumpkin Pancakes
These fall-inspired pancakes are thick, tender, and loaded with warming spices like cinnamon, ginger, and allspice. Pumpkin purée adds richness and natural moisture, while a hint of brown sugar gives just the right amount of sweetness. Whether you’re flipping for a lazy weekend brunch or a festive weekday start, these are the pancakes you’ll crave all season long.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4–5 1x
- Category: breakfast
Ingredients
1 1/2 cups milk
1 cup pumpkin purée
1 large egg
2 tbsp vegetable oil
2 tbsp vinegar
2 cups all-purpose flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Cooking spray
Directions
Instructions
In a large bowl, whisk milk, pumpkin, egg, oil, and vinegar until smooth.
In another bowl, mix flour, brown sugar, baking powder, baking soda, spices, and salt.
Add dry ingredients to the wet mixture and stir just until combined—don’t overmix.
Heat a lightly greased skillet or griddle over medium heat.
Pour 1/4 cup batter for each pancake and cook until bubbles form on top, then flip and cook another 2–3 minutes until golden and cooked through.
Serve warm with butter, maple syrup, or a dusting of powdered sugar.
Nutrition
- Sugar: 6g
- Fat: 5g
- Carbohydrates: 25g
- Protein: 160
Find it online: https://ketospoonful.com/pumpkin-pancakes/