Delicious and fluffy pumpkin pancakes, perfect for a fall brunch.
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg ground
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1 cup milk
- 2 eggs large,
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or non-stick skillet over medium heat. Grease with cooking spray or melted butter.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to set, then flip and cook for another 1-2 minutes until golden brown.
- Serve the pancakes warm with maple syrup and your favorite toppings.
Nutrition
Calories: 290kcalCarbohydrates: 47gProtein: 9gFat: 8gFiber: 3g