Pumpkin Pancakes
These Pumpkin Pancakes are the perfect fall breakfast, rich with pumpkin flavor and warm spices. Topped with maple syrup, whipped cream, and a sprinkle of cinnamon, they are light, fluffy, and indulgent, making them a seasonal treat you’ll love.
Ingredients
- Pumpkin Puree: 1 cup
- Eggs: 2 large
- All-Purpose Flour: 1 ½ cups
- Sugar: 2 tablespoons
- Cinnamon: 1 teaspoon
- Baking Powder: 2 teaspoons
- Milk: 1 cup
- Butter: 2 tablespoons, melted
- Maple Syrup: to taste
Instructions
- Preheat Your Equipment: Heat your griddle or skillet over medium-low heat and grease with butter or oil.
- Combine Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
- Prepare Your Cooking Vessel: In another bowl, whisk the eggs, milk, pumpkin puree, and melted butter until smooth.
- Assemble the Dish: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
- Cook to Perfection: Ladle the batter onto the hot griddle, forming 4-inch pancakes. Cook for 3-4 minutes per side or until golden brown.
- Finishing Touches: Serve the pancakes with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon.
- Serve and Enjoy: Serve warm and enjoy with your favorite toppings!
Notes
- For extra flavor, add chocolate chips, nuts, or whipped cream on top of the pancakes.
- You can make the batter in advance and store it in the fridge for up to 24 hours.
- If the batter is too thick, add a little more milk to reach your desired consistency.
Find it online: https://tastyze.com/pumpkin-pancakes/