Fluffy Pumpkin Pancakes from Scratch
Print RecipeThese 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.
Servings: 6 persons
equipment (affiliate links
- kitchen scale for best accuracy
- griddle
Ingredients
- 1 c. (244 g) milk plus more if needed
- 1 c. (245 g) pumpkin puree
- 1 egg
- 2 tbsp. (28 g) avocado oil
- 2 tbsp. (30 g) white vinegar
- 2 c. (250 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 3 tbsp. (36 g) brown sugar packed
- 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, oil, 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.
Serving: 2pancakes | Calories: 415kcal | Carbohydrates: 75g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 510mg | Potassium: 263mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6249IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 5mg
