Pumpkin spice pancakes are a seasonal delight that combines the sweetness of maple syrup, the warmth of cinnamon, and the richness of pumpkin puree.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup milk
- 1 large egg
- 1/2 cup canned pumpkin puree
- 2 tablespoons melted butter
- Maple syrup (optional)
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together milk, egg, pumpkin puree, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat.
- Drop the batter by 1/4 cupfuls onto the skillet or griddle.
- Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
- Flip and cook for an additional 1-2 minutes, until golden brown.
- Serve pumpkin spice pancakes warm with maple syrup, whipped cream, or fresh fruit.
Nutrition Chart (per serving):
- Calories: 250
- Protein: 4g
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 10g
- Sodium: 250 mg
- Cholesterol: 20mg
Tips:
- Use fresh pumpkin puree: Cook and mash fresh pumpkin for added depth of flavor.
- Spice it up: Add a pinch of ground cloves or allspice for extra warmth.
- Make it healthier: Substitute whole wheat flour for all-purpose flour and reduce sugar.
- Add texture: Mix in chopped walnuts or pecans for crunch.
- Go vegan: Replace egg with flaxseed or chia seeds and use non-dairy milk.
- Make ahead: Prepare the batter the night before and refrigerate for up to 24 hours.
- Freeze for later: Freeze cooked pancakes for up to 2 months and toast or microwave for a quick breakfast.
Variations:
- Pumpkin Chocolate Chip Pancakes: Add 1/2 cup dark chocolate chips to the batter.
- Pumpkin Apple Pancakes: Add 1/2 cup diced apples and 1 tablespoon cinnamon to the batter.
- Pumpkin Pecan Pancakes: Mix in 1/4 cup chopped pecans and 1 tablespoon maple syrup.