Pumpkin Pancakes
These pumpkin pancakes are easy to make and deliciously spiced. So they're perfect for Autumn... and all the other seasons too!
Yield: 16 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 cup granulated sugar
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup butter, melted & cooled to room temperature
- 1 cup pure pumpkin puree
- 1 large egg
- 1/2 cup water
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat griddle to medium heat (350 degrees).
- In a large mixing bowl, whisk together flour, baking powder, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and allspice.
- Melt butter and set it aside to cool.
- In a medium bowl, whisk together pumpkin puree, egg, water, milk, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well, then pour the melted butter into the well. Stir gently, just until wet and dry ingredients are incorporated. Batter will be thick with small lumps.
- Melt a little butter on the hot griddle and spread it evenly across the surface with a spatula. Add 1/4 cup of batter for each pancake (use the measuring cup to help spread batter into a circle). Cook 2-3 minutes, until pancakes rise and bubbles have started to form on the surface.
- Flip pancakes and cook another 1-2 minutes, until golden brown. Remove from griddle and repeat with remaining batter. Serve pancakes warm with butter and syrup.
Notes
Note – Calorie counts are only an estimate and will vary based on the ingredients you use