Pumpkin Pancakes Recipes

December 19, 2019
Pumpkin Pancakes are the last word fall breakfast. Sweet and fluffy with fresh topping – perfect for cold fall mornings!

Fall is approaching faster than you think that, and this is often an ideal pumpkin pancake recipe to celebrate! Personally, I enjoy making breakfast for my family on Sunday mornings, and pancakes make a daily appearance at our house because there are numerous variations and ways to decorate them up – so here we are! Pumpkin pancakes.

Pumpkin Pancakes Recipes
Pumpkin Pancakes Recipes

It’s a simple recipe, for one. i might never share an excellent difficult breakfast recipe – who has all that point and energy within the morning!? Especially if you've got kids. But still, for something that tastes so good, it’s simple. Minimum clean-up, too – you’ll just need a few of bowls and a griddle, basically.

Finally, i am keen on these pumpkin pancakes because you'll use them for any occasion! Yes, they're a food, but a useful one. As I said, pumpkin pancakes are great for fall. usher in the cooler months with spice! And they’re easy to whomp up for Thanksgiving breakfast, too … or as a Halloween treat before late-night Trick or Treating, if you and your kids do this. Make a replacement breakfast tradition with them, because they’re just stellar!

Pumpkin Pancakes Recipes

INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 tbsp. packed brown sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger
  • 1¾ cups milk
  • ½ cup solid-packed pumpkin
  • 1 large egg
  • 2 tbsp. vegetable oil, plus additional for griddle
  • Maple syrup, for serving
  • Fresh whipped cream, for serving, optional
  • Chopped nuts, for serving, optional

INSTRUCTIONS:

  1. Heat griddle over medium heat.
  2. Combine the dry ingredients in a large bowl.
  3. Mix liquid ingredient in a separate small bowl. Add the wet ingredients to the dry ingredients and combine just until moistened; batter may be slightly lumpy.
  4. Brush the griddle lightly with oil. Pour ¼-cup full for each pancake. Cook until bubbles form on the top, carefully flip and continue to cook on the second side until golden brown. Repeat for remaining batter.
  5. Place pancakes on serving plate and top with maple syrup, fresh whipped cream, and nuts, if desired. 

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