Pumpkin Pancakes

These pumpkin pancakes are easy to make and packed full of flavour; not too sweet with the delicious taste of pumpkin and a hint of spices.

Print Save Pin Add to Collection

Keyword: Pancakes, Pumpkin, Pumpkin Spice, Pumpkin Spice Substitute

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Small Pancakes

Calories: 1046kcal

Author: S Jones

Ingredients

Pumpkin Pancakes

1 Cup Plain Flour
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
½ Cup Pumpkin Puree
½ Cup Milk
¼ Cup Brown Sugar
1 Egg
2 TBSP Butter Melted
Oil for Cooking

Topping Ideas

Maple Syrup
Whipped Cream
Chopped Nuts such as Walnuts
Ice Cream
Pumpkin Butter

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the dry ingredients - plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and sugar.
In another medium mixing bowl, mix together the wet ingredients - the pumpkin puree, milk, egg and melted butter - until well combined.
Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix the mixture.
Heat a non-stick skillet or griddle over medium heat and light grease with oil, butter or tallow.
Pour small amounts of batter onto the hot skillet to form small pancakes around 3 to 4 inches in diameter. A cookie scoop or small ladle can be used to do this.
Cook each pancake for 2 to 3 minutes on each side, or until golden brown and cooked through.
Serve warm pumpkin pancakes with maple syrup, whipped cream and a sprinkle of chopped walnuts or your own favourite toppings.

Tried this recipe?Check out Share a pic on Instagram!

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.