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Pumpkin Pancakes

Pumpkin and spice pancakes make the perfect breakfast on a chilly fall morning.
Course Breakfast
Cuisine American
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings 6 pancakes
Calories 197 kcal
Author Michelle

Ingredients

  • cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground ginger
  • teaspoon ground cloves
  • 1 cup milk whole or 2%
  • ½ cup canned pumpkin
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
US Customary - Metric

Directions

  1. Preheat a griddle to medium heat.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
  3. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
  4. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
  5. Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.

Recipe Notes

Nutritional values are based on one pancake

Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 197 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 128mg6%
Potassium 268mg8%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 3285IU66%
Vitamin C 0.8mg1%
Calcium 124mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.