Ingredients
1 1/2 c. all-purpose flour
3 tsp. baking powder
2 tbsp. packed light brown sugar
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. milk
1 c. pumpkin puree
2 large eggs
1 tsp. pure vanilla extract
Butter, for cooking
Preparation
Step 1In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger. Step 2In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla. Step 3 Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. Step 4Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes. Step 5Repeat with remaining batter.
What kind of pumpkin puree should I use? You can use canned pumpkin puree, but we have a little secret for you — most canned pumpkin puree is cut with butternut squash to get the perfect “pumpkin” taste and texture. So to make sure you’re really getting all pumpkin, try our homemade pumpkin puree. The puree should be relatively dry before going into the batter, but the water content can vary depending on what brand you use. To combat the extra liquid, strain the pumpkin puree over some cheesecloth for about 15 minutes. What kind of mix-ins can I add to pumpkin pancakes? Feel free to mix it up! We love adding in extra mix-ins to our pancakes. Our favorite for these pumpkin pancakes are dark chocolate chips, but we even think blueberries are great in them too! Try chopped pecans, toffee bits, or even cinnamon chips. What kind of toppings can I add? Toasted pecans are our easy go-to, but you can take it a step further and top these with your favorite store-bought or homemade granola. Serve a crowd. If you plan on making a lot of pancakes, this recipe easily doubles! If your batter starts to thicken too much after sitting for a while, you can thin it back out with a little bit of milk until it’s back to your desired consistency. Keep cooked pancakes warm in a 200° oven on a baking sheet fitted with a wire cooling rack. Can I make these pumpkin pancakes gluten-free, dairy-free, or vegan? Absolutely! To make these dairy free, swap the milk with your favorite non-dairy milk. For vegan pancakes, try any one of these egg substitutes. To make them gluten-free, use 1:1 gluten-free baking flour. Freeze ’em. If you have leftover pancakes or just want to make breakfast in advance, these are perfect for freezing! Cook off your pancakes and let them cool, then store them in a freezer-safe resealable bag. Pop them out and defrost them in the toaster! Have you made these yet? Let us know how it went in the comments below! Nutrition (per serving): 180 calories, 5 g protein, 27 g carbohydrates, 2 g fiber, 6 g sugar, 5 g fat, 3 g saturated fat, 503 mg sodium
