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Pumpkin Cinnamon Pancakes

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Warm and fluffy pumpkin pancakes flavored with cinnamon, nutmeg, and ginger for a cozy fall breakfast. Pumpkin puree keeps them tender and moist, while maple syrup and butter make the perfect finishing touch.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil, for cooking
  • Maple syrup, for serving

Instructions

  1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a large bowl.
  2. In a separate bowl, whisk the pumpkin puree, eggs, milk, brown sugar, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Leave a few small lumps and avoid overmixing.
  4. Let the batter rest for about 5 minutes while heating a large nonstick skillet or griddle over medium-low to medium heat.
  5. Lightly grease the skillet or griddle with butter or oil.
  6. Scoop about 1/4 cup of batter onto the hot surface for each pancake, leaving enough room between pancakes for easy flipping.
  7. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges begin to look set.
  8. Flip each pancake and cook for another 1 to 2 minutes, until golden brown and cooked through in the center.
  9. Repeat with the remaining batter, adding additional butter or oil as needed.
  10. Serve the pancakes warm with butter and maple syrup.

Notes

  • Use 100% plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
  • For chocolate chip pancakes, fold chocolate chips into the batter just before cooking.
  • For pumpkin pecan pancakes, add chopped toasted pecans to the batter or sprinkle them over the pancakes while the first side cooks.
  • For stronger fall flavor, add cloves or allspice, increase the ginger, or substitute pumpkin pie spice for the individual spices.
  • For a cinnamon swirl variation, combine melted butter, brown sugar, and cinnamon and swirl a small amount over each pancake while the first side cooks.
  • A little orange zest can be added to the batter for a brighter citrus note.
  • Store cooled pancakes in an airtight container in the refrigerator for 3 to 4 days.
  • Freeze cooled pancakes for up to 2 months and reheat them in a toaster, toaster oven, skillet, or microwave.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cinnamon-pancakes/