Easy Fluffy Pumpkin Pancakes | How to Make 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.

Get a large bowl and add all-purpose flour, baking powder, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and all spice.

Use a whisk to combine the dry ingredients, breaking up lumps of brown sugar.

In a separate mixing bowl, add pumpkin puree (not pumpkin pie filling), egg, water, milk, and vanilla extract.

Whisk the wet ingredients until smooth.

Create a well in the center of the dry ingredients by pushing the flour up against the sides of the bowl.

Pour the wet ingredients and melted butter (cooled) into the well in the dry ingredients.

Gently combine the ingredients with a spoon until there are no patches of dry ingredients, leaving some small lumps in the batter.

If there are big lumps, press them against the side of the bowl to mash them out.

Add butter to a preheated griddle at 350°F.

Use 1/4 cup of batter for each pancake, spreading it around since the batter is thick.

Cook the first side for 2 to 3 minutes until bubbles start to peek through.

Flip the pancakes and cook for another 1 to 2 minutes until browned on both sides.

Remove the pancakes to a plate and continue with the remaining batter, yielding 15 or 16 pancakes.

Serve with butter and syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens