Fluffy Pumpkin Pancakes from Scratch
Ingredients
- 1 cup milk plus more if needed
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp. avocado oil
- 2 tbsp. white vinegar
- 2 cup 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
Serving: 2pancakes | Calories: 317kcal | Carbohydrates: 44g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 156mg | Sodium: 547mg | Potassium: 162mg | Fiber: 2g | Sugar: 10g
Servings: 6 persons
Calories: 317kcal
