I love pumpkin as much as the next gal. Actually, I probably love it more. If you haven’t, check out my pumpkin cauliflower soup, pumpkin bars with cream cheese frosting, and grandma’s pumpkin bread, I highly recommend that you do! But today I’m going to share with you my new favorite pumpkin recipe, Pumpkin Pancakes from scratch.
Eli found a recipe for pumpkin pancakes in an old Highlights magazine the recipe called for pancake mix, which we never buy. We experimented with a couple of recipes and this one from All Recipes is utterly delicious, (shockingly better than Pioneer Woman’s)!!
If you want ideas of how to make this with a pancake mix, head on over to AllRecipes, there seems to be a good substitute in the comments to that highly-rated recipe (linked above).
But I’ve made some changes to the recipe and it’s perfect as far as we are all concerned.
Our big changes:
- We’ve added ground nutmeg to ours. All sweet pumpkin recipes are magnified by nutmeg. It’s a staple!
- The recipe calls for 1 cup of pumpkin puree. We’re using canned pumpkin and that comes in a 15 oz can, leaving 7 oz of pumpkin leftover and not enough for my pumpkin bread if I was being a stickler about amounts. So I just adjusted it to be half a can of pumpkin. I don’t think you have to get crazy about measuring is my point really. Waste not…want not.
Let’s get to some pumpkin pancakes…
Fluffy Pumpkin Pancakes from Scratch
Ingredients
- 1 c. milk plus more if needed
- 1 c. pumpkin puree
- 1 egg
- 2 tbsp. avocado oil
- 2 tbsp. white vinegar
- 2 c. all-purpose flour
- 3 tbsp. brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground allspice
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. nutmeg (fresh ground is best)
- ¼ tsp. salt
Instructions
- In a medium bowl, mix together the milk, pumpkin puree, egg, butter, and vinegar.
- To a separate bowl, add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt. Mix.
- Add the dry ingredients to the pumpkin mixture. Stirring just enough to combine. The batter will be slightly lumpy.
- Add more milk if needed to get to a spreadable consistency
- Heat a lightly buttered griddle over medium-high heat.
- Scoop ¼ a cup of batter onto the griddle and spread the batter out with the back of the scoop.
- Flip when the edges of the pancake start to look dull and the bubbles on the batter start to burst.
- Flip to cook the other side.
- Serve your hot pumpkin pancakes with maple syrup.
Nutrition
Enjoy!
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