The Best Pumpkin Pancakes | Light and Fluffy

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.

Start by adding 1 and 1/2 cups of all-purpose flour to a bowl.

Add 3 tablespoons of sugar to the flour for sweetness.

Add 1 tablespoon of baking powder to the mixture.

Toss in 1 teaspoon of salt.

Add 1 and 1/2 teaspoons of cinnamon and 1 teaspoon of ginger for flavor.

Whisk the dry ingredients together.

In a separate bowl, add 1 cup of milk.

Crack in 1 egg into the milk.

Add 2 teaspoons of vanilla extract.

Pour in 1/4 cup of melted butter.

Add 1 cup of pumpkin puree to the wet ingredients.

Whisk the wet ingredients until smooth.

Combine the wet mixture with the dry mixture, mixing gently until just combined.

Heat a pan on medium-low and add a little butter.

Spread the batter in the pan to the desired thickness.

Cook until bubbles form on the top of the pancake.

Check for golden brown color before flipping the pancake.

Cook for a couple more minutes on the second side until fluffy and golden brown.

Move the pancake to the side and repeat the process with the remaining batter.

Serve warm with a pat of butter and syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens