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Mandie

Classic Pumpkin Pancakes

Fluffy pancakes with pumpkin puree, cinnamon, nutmeg and brown sugar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour or whole wheat flour
  • 1/4 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 2 eggs beaten
  • 2 tbsp vegetable oil plus more for the pan

Method
 

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In another bowl, whisk the milk, pumpkin, eggs and oil until smooth.
  3. Pour the wet ingredients into the dry and stir just until combined. Don't over-mix.
  4. Heat a nonstick skillet or griddle over medium heat and lightly oil it.
  5. Pour about 1/3 to 1/2 cup batter per pancake. Cook until bubbles form on top, flip, and cook 1 to 2 minutes more until golden.
  6. Serve warm with maple syrup, butter or whipped cream.

Notes

Freeze cooled pancakes for up to 2 months.