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Amazing Fluffy Pumpkin Pancakes: A 10-Minute Delight

Fluffy Pumpkin Pancakes
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Make fluffy pumpkin pancakes. These pancakes are light and airy, with a festive fall twist from pumpkin puree and warm spices. They are perfect for a special weekend breakfast.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 tablespoons melted unsalted butter, plus more for greasing the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix. A few lumps are fine.
  4. Heat a lightly greased griddle or large non-stick skillet over medium heat.
  5. Pour about ¼ cup of batter per pancake onto the hot griddle.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  7. Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of cinnamon.

Notes

  • For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
  • If your batter is too thick, add a tablespoon or two more milk until it reaches your desired consistency.
  • You can freeze leftover pancakes for a quick breakfast later. Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat in a toaster or microwave.

Nutrition

Find it online: https://whiskdaily.com/fluffy-pumpkin-pancakes-recipe/