‘Tis the season for pumpkin-flavored goodies of all descriptions, from pumpkin pies to pumpkin lattes. If you’re a fan of the squash that has stormed our collective taste buds this time of year, you won’t want to miss out on delicious pumpkin pancakes.
Pancakes made from scratch are a simple breakfast treat that can be prepared in a matter of minutes. Adding a dash of pumpkin-y goodness adds hardly any time or effort, and transforms your breakfast into an instant cold weather classic. To make these pancakes, you will need:
- 1 ¼ cups all-purpose flour
- 1 cup milk
- 1 egg
- 1 Tbsp vegetable oil
- ¼ cup sugar
- 2 tsp baking powder
- ½ cup pumpkin puree
- ½ tsp ground cinnamon
- ¼ teaspoon ground nutmeg
You will also need one medium-sized mixing bowl, one small mixing bowl, a lightly-oiled griddle, a whisk and a sifter.
First, sift the flour, baking power, sugar, cinnamon and nutmeg into your mixing bowl. If you don’t have a sifter, you can simply whisk the ingredients together, but sifting helps the flour to mix smoothly with the wet ingredients to form a lump-free batter.
Whisk the wet ingredients—the milk, egg, oil and pumpkin—together in your small mixing bowl before adding them to the flour mixture in the medium-sized bowl.
Finally, heat your griddle over medium heat until the griddle itself reaches 350 degrees Fahrenheit. Ladle large spoonfull of batter onto the grill and cook them until bubbles form and the edges are dry, which should take about two minutes. Then, flip them over and cook them for about one more minute on the other side.
These pancakes should be served hot, and taste incredible with butter, syrup or both.
If this recipe becomes a favorite, you can always add more or less pumpkin and adjust the quantity of spices to create your ideal flavor combination. If you do add more pumpkin, be sure to mix in the wet ingredients slowly until you achieve the perfect consistency. If you add more pumpkin without decreasing the quantity of the other wet ingredients, your batter will become too thin.
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