These pumpkin pancakes are made entirely from scratch! They have all the flavors of fall and are so fluffy! I make these whenever I make my grandma's pumpkin bread because there is the perfect amount of pumpkin left from a can of puree.
Course Breakfast
Cuisine American
Keyword pancakes, pumpkin
Prep Time 5 minutesminutes
Cook Time 8 minutesminutes
Total Time 13 minutesminutes
Servings 6persons
Calories 317kcal
Ingredients
1c.milkplus more if needed
1c.pumpkin puree
1egg
2tbsp.avocado oil
2tbsp.white vinegar
2c.all-purpose flour
3tbsp.brown sugar
2tsp.baking powder
1tsp.baking soda
1tsp.ground allspice
1tsp.ground cinnamon
½tsp.ground ginger
¼tsp.nutmeg(fresh ground is best)
¼tsp.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.