Today we invite you to learn how to prepare a simple and delicious recipe for pumpkin pancakes, perfect for serving at breakfast, especially when there are children at home. The wonderful flavor and color that pumpkin adds to these pancakes is the key detail to keep in mind, as you...
Ingredients
all-purpose flour1cup
brown sugar1tbsp
pumpkin purée1cup
milk1cup
baking powder2tsp
nutmeg1/4tsp
cinnamon3/4tsp
ground ginger1/4tsp
vanilla extract1tsp
salt1pinch
Nutrition (per serving)
Calories
114.4kcal (5.72%)
Protein
3.6g (7.16%)
Carbs
22.7g (8.25%)
Sugars
7.8g (15.6%)
Healthy Fat
0.4g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
How to make Pumpkin Pancakes
Mix the dry ingredients
- Step 1
In a bowl, combine the flour, baking powder, brown sugar, ginger, and cinnamon.
Combine the wet ingredients
- Step 1
In another bowl, mix the pumpkin purée, vanilla extract, and milk.
- Step 2
Gradually add the wet ingredients to the dry ingredients, stirring constantly to create a smooth batter.
- Step 3
If the batter seems too dry, add a little more milk, as this will depend on the moisture content of the pumpkin purée and the flour.
Cook the pancakes
- Step 1
Heat a small skillet or pancake griddle and lightly grease it with a small piece of butter or margarine to prevent sticking.
- Step 2
Once the skillet is hot, pour a ladleful of batter onto the surface and cook on one side until bubbles form on the surface.
- Step 3
Flip the pancake and cook until golden on the other side.
Repeat
- Step 1
Cook the remaining pancakes in the same manner.
Presentation
- Step 1
Serve warm, accompanied by honey, fruit syrup, or simply sprinkled with a little sugar.
Nutrition (per serving)
Nutrition (per serving)
Calories
114.4kcal (5.72%)
Protein
3.6g (7.16%)
Carbs
22.7g (8.25%)
Sugars
7.8g (15.6%)
Healthy Fat
0.4g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the skillet or griddle is properly heated before pouring the batter to achieve even cooking.
You can adjust the spices to your taste by adding more cinnamon or nutmeg for a stronger flavor.
For a fluffier texture, let the batter rest for a few minutes before cooking.
FAQS
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin. Simply cook and mash the pumpkin until smooth before using it in the recipe.
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
What toppings go well with pumpkin pancakes?
Honey, fruit syrup, whipped cream, or a sprinkle of powdered sugar are great options. You can also add nuts or fresh fruit for extra texture.
Can I make the batter ahead of time?
It is best to use the batter immediately for the fluffiest pancakes, but you can refrigerate it for a few hours if needed. Stir well before using.
Can I freeze leftover pancakes?
Yes, you can freeze leftover pancakes. Place them in an airtight container or freezer bag, and reheat in a toaster or microwave when ready to eat.
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