Fluffy Pumpkin Pancakes That Make Mornings Magical
Delicious Pumpkin Pancakes recipe, perfect for a cozy breakfast that's easy to make and loved by all.
Equipment
- Non-stick skillet
- mixing bowls
- whisk
- spatula
Ingredients
For the Pancake Batter
- 1 cup Canned Pumpkin Adds moisture and rich flavor.
- 1 cup All-Purpose Flour Substitute with whole wheat for added fiber.
- 2 tablespoon Granulated Sugar Adjust for less sweetness.
- 2 tablespoon Baking Powder Helps the pancakes rise.
- 1 teaspoon Ground Cinnamon Essential for autumn flavor.
- 1 teaspoon Ground Nutmeg Enhances spiced aroma.
- ½ teaspoon Salt Balances flavor.
- 1 cup Milk Use any preferred kind.
- 1 large Egg Can substitute with flax egg or applesauce for vegan.
For Toppings
- ¼ cup Maple Syrup Classic choice to complement pancakes.
- 1 cup Fresh Fruit Berries or banana slices; optional.
- 1 cup Whipped Cream For a luxurious finish.
Instructions
Step-by-Step Instructions for Pumpkin Pancakes
- Prepare your ingredients by gathering all items on the countertop.
- In a large bowl, mix together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the canned pumpkin, milk, and egg. Whisk until smooth.
- Pour the wet ingredients into the dry mix. Gently fold together until just combined.
- Let the batter rest for about 5 minutes.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour ¼ cup of batter for each pancake. Cook until edges set and bubbles form.
- Flip pancakes and cook for an additional 2-3 minutes.
- Serve with maple syrup, fresh fruits, and whipped cream.
Notes
For best results, ensure your baking powder is fresh. Let the batter rest for fluffier pancakes.
Nutrition
Serving: 1pancakesCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 1500IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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