Easy Pumpkin Pancakes Recipe: The Perfect Fall Breakfast

Ingredients

• 1.5 cups milk
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon salt
• cooking spray

Instructions

1. In a large bowl, whisk together milk, pumpkin puree, egg, oil, and vinegar until thoroughly combined.
2. In a separate medium bowl, whisk together flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Gently whisk the dry ingredients into the pumpkin mixture until just combined, ensuring no dry streaks remain.
3. Lightly coat a griddle or skillet with cooking spray and heat over medium-high heat. Pour 3 to 4 tablespoons of batter onto the hot griddle for each pancake, flattening them slightly with the back of a spoon.
4. Cook the pancakes until small bubbles begin to form on the surface and the edges appear set, approximately 2 to 3 minutes per side.
5. Flip the pancakes and cook for an additional 2 minutes, or until golden brown. Repeat the process with the remaining batter until all pancakes are cooked.

Nutrition

• Calories: 268 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 10 g
• Sodium Content: 592 mg
• Protein Content: 8 g
• Cholesterol Content: 34 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g