Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Servings: 4 | Yield: 8 pumpkin pancakes
A light and fluffy pancakes that you can whip up in a heartbeat! Made with real pumpkin and a few pantry ingredients, you sure as heck that the kids will love these! The perfect fall breakfast that is delicious with just a bit of butter on top and no syrup required. Such an amazing way to celebrate pumpkin season.
I cannot tell you how my daughter is obsessed with pancakes! She can eat them all day, every day! Thus, my adventure to prepare it creatively. And these fluffy pumpkin pancakes do the trick for me every time! She loves these as is with more butter and simple syrup and sometimes with some fresh apple bits.
1 ¼ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg, beaten
1 tablespoon vegetable oil
HOW TO MAKE FLUFFY PUMPKIN PANCAKES
Step 1: Sift the baking powder, flour, sugar, nutmeg, and cinnamon in a medium mixing bowl.
Step 2: Whisk the egg, pumpkin puree, oil, and milk in a separate medium mixing bowl until incorporated.
Step 3: Add the egg mixture into the flour mixture and mix until soft and moist.
Step 4: Heat oil in a griddle over medium-high heat (350 degrees).
Step 5: Once the oil is hot, drop a spoonful of batter and cook for about 1 to 3 minutes on each side or until the edges are dry and begins to bubble.
Step 6: Serve with butter on top. Enjoy!
Per Serving: 282.4 calories; protein 8g 16% DV; carbohydrates 48.7g 16% DV; fat 6.4g 10% DV; cholesterol 51.4mg 17% DV; sodium 361mg 14% DV
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