These Pumpkin Pancakes are light, fluffy, and packed with warm spices like cinnamon, nutmeg, ginger, and clove. One of the best parts about pancakes is that they are so simple to make and only require pantry ingredients.
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Top these pancakes with butter and maple syrup! You could even add chocolate chips to the batter prior to cooking! I mean, chocolate makes everything better, right?!
What ingredients do I need?
- Pumpkin Puree – I love Libby’s 100% pure puree.
- Milk
- Maple Syrup
- Eggs
- Melted Butter
- Vanilla Extract
- All-purpose Flour
- Leavening Agent – Baking Powder
- Spices – Cinnamon, Nutmeg, Ground Ginger, and Clove
- Salt
Can I freeze leftovers?
YES! Sometimes I make a double-batch so I can have leftovers for a quick and easy weekday breakfast! Store in a freezer bag, making sure to get rid of any extra air. To reheat, simply plop in the toaster or microwave!
nPumpkin Pancakes
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n These pancakes are light, fluffy, and packed with warm spices!
n- 1 cup pure pumpkin puree
- 1 ¼ cup milk
- ¼ cup maple syrup
- 2 eggs
- 3 tbsp unsalted butter melted
- 2 tsp vanilla extract
- 1 ½ cup all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp clove
- 1/4 tsp salt
- Whisk together pumpkin puree, milk, maple syrup, eggs, melted butter, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ground ginger, clove, and salt.
- . Pour dry ingredients into wet ingredients and stir until just combined.
- Heat pan or griddle over medium-low heat.
- Using a 1/4 cup measuring spoon, pour batter onto greased pan/griddle. Cook 3-4 minutes per side, or until bubbles form.
- Serve warm with butter and maple syrup.
u003cliu003eUse 100% pure pumpkin puree.u003c/liu003eu003cliu003eDo not overmix batter once you combined the wet and dry ingredients.u003c/liu003eu003cliu003eDo not cook over high heat.u003c/liu003eu003cliu003eStore leftovers in the freezer for a quick and easy weekday breakfast.u003c/liu003e
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