This recipe isn’t just about taste; it’s a conversation starter. Using natural pumpkin puree keeps it healthy and rich in fiber and vitamins. It’s a playful way to enjoy breakfast, turning a simple pancake into a small chapter of kitchen experimentation.
Pumpkin Pancakes
Pumpkin pancakes are fluffy, golden-brown treats made by mixing pumpkin puree into a pancake batter. The batter is cooked on a griddle until crispy edges form, and the interior remains tender with a moist texture. They showcase a vibrant orange color and a subtle spice flavor, perfect for a cozy breakfast.
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This creates a dry mixture that will provide structure and flavor.
- In a separate bowl, blend the pumpkin puree, milk, and eggs until smooth and slightly frothy. This forms the wet base of your batter.
- Pour the melted butter into the wet mixture and whisk again until fully incorporated, adding richness and moisture.
- Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Avoid over-mixing to keep the pancakes fluffy, and allow the batter to rest for 2 minutes.
- Preheat a griddle or non-stick skillet over medium heat until hot and lightly greased. You should hear a gentle sizzle when you add the batter.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, around 2-3 minutes.
- Flip the pancakes carefully with a spatula and cook for another 2 minutes, or until they are golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pumpkin pancakes warm, topped with your favorite syrup, whipped cream, or additional pumpkin spice for extra flavor.
