Pancakes with the Perfect Fall Twist: Pumpkin Pancakes

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.

Melt 4 tablespoons of unsalted butter and set it aside to cool.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup of firmly packed light brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of ground allspice to the dry ingredients and whisk until combined, breaking up any brown sugar lumps.

In a separate bowl, measure 1 1/2 cups of whole milk into a large measuring cup, then add 1 cup of pumpkin puree, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until well combined.

Drizzle the melted butter into the wet ingredients while whisking, combining as well as possible even if it looks a little curdled.

Add the wet ingredients to the dry ingredients and gently fold together using a spatula or wooden spoon until just combined, ensuring no big lumps of flour remain but avoiding overmixing.

Set the batter aside and preheat a skillet on medium heat, either greasing it with butter or spraying it with canola oil.

Once the skillet is hot, pour the pancake batter into the skillet using an ice cream scoop, spreading the batter slightly to ensure even cooking.

Cook the pancakes until the edges look cooked and bubbles form and pop around the edges, then carefully flip them over.

Cook the pancakes until fully cooked through, then remove to a plate and repeat with the remaining batter, spraying the pan again as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens