Breakfast & Brunchcookingclassy5.0
The Best Pumpkin Pancakes
These Pumpkin Pancakes are one of the ultimate fall breakfasts! They are perfectly spiced and have the perfect pumpkin flavor. Plus they are so easy to throw together and they can be ready in no time! Makes about 12 pancakes.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- griddle
- bowl
- mixing bowl
- whisk
- measuring cup
📝 Preparation Steps
1
Preheat a non-stick electric griddle to 375 degrees.
2
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
baking powder2 tsp(245g) pumpkin puree1 cup(42g) butter, (melted, plus more cold butter for griddle)3 Tbsp
3
In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
(245g) pumpkin puree1 cup(42g) butter, (melted, plus more cold butter for griddle)3 Tbsplarge eggs2
4
Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest ⏱️ 3 minutes.
5
Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup.
cups (248g) all-purpose flour* (scoop and level to measure)1 3/4cup (55g) packed light brown sugar1/4(245g) pumpkin puree1 cupcups (350ml) buttermilk1 1/2(42g) butter, (melted, plus more cold butter for griddle)3 Tbsp
6
Cook until golden brown on bottom then flip and cook opposite side until golden.
7
Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
Nutrition Facts
calories
333 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
13 g
sodium Content
490 mg
protein Content
7 g
cholesterol Content
76 mg
carbohydrate Content
52 g
saturated Fat Content
5 g
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