Description
These Easy Pumpkin Pancakes are a delightful breakfast treat perfect for the fall season. They are fluffy, flavorful, and simple to make, making them a great choice for a cozy morning meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Wet Ingredients: In a separate bowl, mix the buttermilk, pumpkin purée, egg, melted butter, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake, cook for 2–3 minutes until bubbles form, then flip and cook for another 2 minutes until golden.
- Serve: Serve warm with maple syrup, butter, or chopped pecans if desired.
Notes
- You can substitute milk and 1 teaspoon of lemon juice for the buttermilk.
- These pancakes freeze well—just reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
