Fluffy Pumpkin Pancakes
Light and fluffy, these pancakes get a flavor boost from cinnamon, ginger, nutmeg, and clove. Pumpkin puree gives them more body than your average pancake, along with a rich, moist texture. They make for the perfect breakfast on a crisp, fall day!Original recipe from Food.com.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 pinch clove
- 1 cup milk can be whole, 2% or 1%
- 6 tbsp. canned pumpkin puree
- 2 tbsp. melted butter
- 1 egg
Instructions
- In a medium sized bowl, whisk together the flour, sugar, baking powder, spices, and salt.
- In a small bowl whisk together milk, pumpkin, and egg.
- Fold the wet mixture into the dry ingredients till just incorporated.
- Add the melted butter until just blended. Do not overmix.
- Spray or grease a griddle or skillet, then heat over medium heat. Pour about ¼ cup of batter for each pancake.
- Cook for approximately 3 minutes per side. Serve with butter and warm maple syrup.
Notes
- Be sure to use pumpkin puree and not pumpkin pie filling.
- Adding the melted butter at the end helps ensure it won't cause the wet ingredients to curdle. This can happen if you add the butter to the wet ingredients before mixing it into the dry ingredients, and the butter is still too warm.
- Leftover pancakes can be refrigerated and reheated in a toaster.
- The recipe makes 6-8 pancakes, depending on how large you want them. We usually end up with eight from this recipe.
Nutrition Facts
Fluffy Pumpkin Pancakes
Amount per Serving
Calories
194
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
43
mg
14
%
Sodium
393
mg
17
%
Potassium
138
mg
4
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
2531
IU
51
%
Vitamin C
1
mg
1
%
Calcium
166
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.