Pumpkin Pancake Recipe
Easy pumpkin pancakes with pumpkin purée, warm spices, and maple. Soft, fluffy, and not too sweet, they come together in one bowl!
Servings: 4 servings
Ingredients
- 1 ¼ cup all–purpose flour
- 1 tablespoon baking powder aluminium-free
- 1 ½ teaspoon pumpkin spice blend homemade blend
- ¼ teaspoon salt
- 1 cup milk
- ⅓ cup pumpkin purée
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoon butter melted plus more for cooking
- ½ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend, and salt. Stir until blended.
- In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter, and vanilla extract. Whisk until completely blended.
- Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated.
- Heat a nonstick griddle or pan over medium-low heat. Melt butter on the surface, if desired. Pour ⅓ cup of the batter into the hot griddle. Cook for 2–3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1–2 minutes until the pancake is cooked through. Makes 8 pancakes.
- Serve immediately with maple syrup.
Notes
My Top Tip: Be sure your griddle or skillet is hot before adding the batter. If your skillet is too hot, your pancakes will burn, but if your heat is too low, the middles won't cook through. I like to do a small test pancake to help get the temperature right.
Storage: Store leftover pumpkin pancakes in a zip-top bag or airtight container in the fridge for up to 1 week. To reheat them in the microwave, wrap a small stack in a damp paper towel and warm them in 30-second increments. Or, pop them in the toaster for a few minutes until they feel heated through.
Freezing: Let the pumpkin pancakes cool, then place them in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or toast them directly from frozen.
Nutrition
Serving: 2pancakes | Calories: 286kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 552mg | Potassium: 223mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3521IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 3mg
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