Description
These **Pumpkin Spice Pancakes** are a fluffy, flavorful breakfast treat packed with the warmth of cinnamon, nutmeg, and ginger. They are easy to make, perfectly spiced, and ideal for cozy mornings or holiday gatherings.
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup pumpkin puree
1 cup milk
1 large egg
2 tablespoons melted butter (plus extra for cooking)
Whipped cream and maple syrup, for serving (optional)
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In another bowl, whisk together pumpkin puree, milk, egg, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy—avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of melted butter, coating the surface lightly.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
- Repeat until all batter is used, adding more butter to the skillet as needed.
- Serve the pancakes warm with whipped cream and maple syrup or your favorite toppings.
Notes
For extra flavor, try adding chocolate chips, toasted pecans, or raisins to the batter before cooking.
For a dairy-free version, swap the milk for almond or oat milk and use dairy-free butter.
Top with caramelized bananas, candied pecans, or whipped coconut cream for a sweet twist.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
