Breakfast & Brunchchewoutloud5.0
Fluffy Pumpkin Pancakes
These Fluffy Pumpkin Pancakes are soft, comforting, and surprisingly healthy. Nothing beats a spiced pumpkin treat on a crisp fall morning as the most delicious weekend breakfast!
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- frying pan
- pan
- griddle
- spatula
📝 Preparation Steps
1
Combine milk with vinegar and let sit at room temp for at least ⏱️ 10 minutes while you make the batter.
vinegar2 tablespoons
2
Whisk
3
In a large bowl, whisk together both flours, ground flax, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt until fully incorporated.
baking powder2 teaspoonsbaking soda1 teaspoon
4
Whisk and Stir
5
In another large bowl, whisk together pumpkin puree, egg, brown sugar, and olive oil until well combined and smooth. Add the milk/vinegar and stir until well incorporated.
pumpkin puree (100% pure)1 cuplarge egg1brown sugar (packed)6 tablespoonsolive oil2 tablespoonsvinegar2 tablespoons
6
Fold together the wet and dry ingredients until incorporated, but do not overmix. A bit of lumpiness is good. Batter will be thick.
7
Heat and Pour
8
Heat well-greased frying pan or griddle on medium-high heat. When pan is medium-hot*, pour about 1/4 to 1/3 cup of batter per pancake, taking care not to overcrowd. Immediately smooth top out a bit, if needed, right after pouring onto pan.
9
Flip
10
Once first side is golden brown, flip pancakes over with a very large spatula. It helps to keep pan greased and not let it get overly hot, or cakes will brown too quickly. Serve with desired toppings.
Nutrition Facts
calories
183 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
10 g
sodium Content
336 mg
protein Content
5 g
trans Fat Content
0.002 g
cholesterol Content
23 mg
carbohydrate Content
30 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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