PUMPKIN SPICE PANCAKES

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:

  1. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. In a separate bowl, whisk together milk, egg, pumpkin puree, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
  4. Heat a non-stick skillet or griddle over medium heat.
  5. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
  6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
  7. Flip and cook for an additional 1-2 minutes, until golden brown.
  8. 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:

  1. Use fresh pumpkin puree: Cook and mash fresh pumpkin for added depth of flavor.
  2. Spice it up: Add a pinch of ground cloves or allspice for extra warmth.
  3. Make it healthier: Substitute whole wheat flour for all-purpose flour and reduce sugar.
  4. Add texture: Mix in chopped walnuts or pecans for crunch.
  5. Go vegan: Replace egg with flaxseed or chia seeds and use non-dairy milk.
  6. Make ahead: Prepare the batter the night before and refrigerate for up to 24 hours.
  7. Freeze for later: Freeze cooked pancakes for up to 2 months and toast or microwave for a quick breakfast.

Variations:

  1. Pumpkin Chocolate Chip Pancakes: Add 1/2 cup dark chocolate chips to the batter.
  2. Pumpkin Apple Pancakes: Add 1/2 cup diced apples and 1 tablespoon cinnamon to the batter.
  3. Pumpkin Pecan Pancakes: Mix in 1/4 cup chopped pecans and 1 tablespoon maple syrup.

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