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Pumpkin Pancakes
Enjoy fluffy and flavorful Pumpkin Pancakes for a delightful fall breakfast. Easy to make and perfect with your favorite toppings.
Course
Breakfast
Cuisine
American
Keyword
all-purpose flour, eggs, Pumpkin Puree
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
1038
kcal
Author
Corrie
Ingredients
1
cup
pumpkin puree
1½
cups
all-purpose Flour
2
large eggs
1
cup
milk
3
tablespoonssugar
Instructions
In a large bowl, combine the flour and sugar.
In another bowl, whisk together the pumpkin puree, eggs, and milk.
Slowly add the wet ingredients to the dry, stirring until just combined.
Heat a non-stick frying pan or griddle over medium heat.
Pour about ¼ cup of batter onto the pan for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve with your preferred toppings.
Notes
Ensure your frying pan or griddle is hot before pouring the batter to ensure well-cooked and fluffy pancakes.
Avoid overmixing your batter as this can make your pancakes tough instead of tender and fluffy.
If you want to make your pancakes extra fluffy, separate your eggs. Beat the egg whites until stiff peaks form and fold them into the batter last.
Consider adding a bit of cinnamon or nutmeg to your batter to enhance the pumpkin flavor.
To ensure even cooking, flip the pancakes only when you see bubbles forming on the surface.
Nutrition
Calories:
1038
kcal
|
Carbohydrates:
175
g
|
Protein:
41
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.03
g
|
Cholesterol:
357
mg
|
Sodium:
234
mg
|
Potassium:
1193
mg
|
Fiber:
12
g
|
Sugar:
21
g
|
Vitamin A:
39000
IU
|
Vitamin C:
10
mg
|
Calcium:
441
mg
|
Iron:
14
mg