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Pumpkin Spice Pancakes

Cozy Pumpkin Spice Pancakes for a Perfect Fall Morning

These Pumpkin Spice Pancakes capture the essence of autumn, delivering a fluffy, comforting breakfast that warms the soul.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 cup pumpkin puree Substitution: Use sweet potato puree for variation.
  • 1 cup buttermilk Substitution: Mix 1 tablespoon of vinegar or lemon juice to 1 1/4 cups of regular milk.
  • 2 eggs
  • 2 tablespoons melted butter Substitution: Use melted coconut oil for a dairy-free version.
  • 1 teaspoon vanilla extract
For Custom Variations
  • 1 cup chocolate chips For folding into batter.
  • 1 cup chopped nuts (Pecans or Walnuts) Add for extra crunch.

Equipment

  • Mixing Bowl
  • skillet or griddle
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Spice Pancakes
  1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices until evenly combined.
  2. In a separate bowl, combine pumpkin puree, buttermilk, beaten eggs, melted butter, and vanilla extract. Whisk until smooth.
  3. Gently pour the wet ingredients into the dry mixture and stir just until combined. It’s okay if the batter is slightly lumpy.
  4. Preheat a nonstick skillet over medium heat and lightly grease with melted butter.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
  6. Carefully flip the pancakes and cook for an additional 2 minutes until both sides are golden brown.
  7. Stack the warm pancakes on plates and top with maple syrup, whipped cream, or a sprinkle of cinnamon.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 400IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For a delightful twist, customize with add-ins like chocolate chips or nuts. Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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