Making homemade pumpkin pancakes is easy to do. Your sweet pumpkin-loving family and friends will appreciate your efforts – and so will you when you taste these!
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree (NOT sweetened pie mix)
- 2 large eggs
- 4 Tablespoons butter, melted
- 1 ½ cups whole milk or cream
Optional toppings:
- Hot maple syrup
- Butter
- Toasted pecans
Directions:
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg. In a separate medium-size bowl, whisk together the two sugars, vanilla, pumpkin puree, eggs, melted butter and milk or cream. Pour the wet ingredients into the dry mix. Gently fold to combine but do not overbeat. The batter will have small lumps. Set the batter aside for about 5 minutes. Meanwhile, lightly butter the griddle. Heat prepared griddle over medium heat. Pour 1/3 cup batter for each pancake and spread into a circle formation. Cook pancakes for about 3 to 4 minutes per side. Serve with hot maple syrup, butter, and toasted pecans. Makes about 1 dozen pancakes.
Tip: Leftover pancakes can be covered and refrigerated, then warmed in the microwave the next day. But you probably won’t have any leftovers!
How to toast pecans: Preheat oven to 350 degrees F. Spread nuts evenly on a rimmed baking sheet. Bake for about 7 to 10 minutes, until brown and aromatic.
Fun facts: Did you know that pumpkins have internal seeds that make them a fruit? They are closely related to melons and cucumbers per funfactsabout.com.
More great pumpkin recipes: If you enjoy homemade pumpkin pancakes, click here for our easy pumpkin pie recipe. (Attach internal link) Pumpkin lovers –you’re also bound to enjoy a recipe for pumpkin squares topped with cream cheese frosting at All recipes.
Pumpkin pancakes