How to Make Pumpkin Pancakes | Homemade Pumpkin Pancake Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

pumpkin puree

Pumpkin puree is often affordable and nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

In a medium bowl, add 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, 1 teaspoon of cinnamon, 0.5 teaspoon of salt, 0.25 teaspoon of ground nutmeg (optional), and 0.25 teaspoon of ground ginger (optional).

Whisk the dry ingredients together. You can also run everything through a sifter if desired.

In a large bowl, add 1 large egg, 0.75 cup of milk, 2 tablespoons of melted butter, 0.5 teaspoon of vanilla extract, and 0.25 cup of white sugar. Mix until combined.

Add 0.5 cup of pure pumpkin puree to the wet ingredients and mix well.

Combine the dry ingredients with the wet ingredients and mix until just combined. If the batter is too thick, add a little extra milk to thin it out.

Set the pan to medium heat (around 350°F or 176°C) and lightly spray it with cooking spray.

Using a 1/3 cup measuring cup, pour the batter into the pan. Cook for about 1 minute until the edges look dull and a few bubbles form in the middle.

Check the pancake; if the edges are dull and bubbles are present, flip it over and cook for an additional 25-30 seconds until golden brown.

Remove the pancake from the pan and place it on a plate. Repeat with the remaining batter, no need to spray the pan every time.

Serve the pancakes with melted butter, maple syrup, or other fruit syrups, and sprinkle with powdered sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens