Keto Diet
Pumpkin Pancakes are fluffy and full of spices. If you’re looking for a fall breakfast, these pumpkin pancakes are perfect. Serve these fluffy pancakes with this Homemade Buttermilk Syrup for an absolute treat.
PUMPKIN PANCAKES
I know we just had Halloween and the last thing on your mind is anything sweet. You probably have a candy hangover and your house looks like a bomb.
Or is that just me? Why do sweets always make me crave Mexican food? All the questions today.
Buuutttt, I wanted to share these Pumpkin Pancakes with you. If you follow me on Instagram you’ve seen me make 23820349 versions of these pumpkin pancakes in order to get them just right.
Some are made with butter, some with oil, some with a little pumpkin, and some with a lot of pumpkin. After playing around with a million recipes, spices, and going through oodles of pumpkin, this is the pumpkin pancake recipe you want.
The key to these pancakes is the regulating the temperature of the pan. If your pan is too hot, you’ll end up with raw pancakes on the inside with a burnt outside.
You want a nice medium-low temperature so that you can control that but still get a pretty color on the outside.
These have the perfect amount of spice that give it that I just ate pumpkin pie but way better taste.
CAN I MAKE THESE AHEAD OF TIME?
Yes! These Pumpkin Pancakes can be kept in the fridge for about a week and heated as needed or frozen for longer.
OTHER PUMPKIN RECIPES
Yield: 12 servings
Light and fluffy pumpkin pancakes full of spices.
-
1 1/2
cups
milk -
1
cup
pumpkin puree -
1
egg -
2
tablespoons
vegetable oil -
2
tablespoons
vinegar -
2
cups
all-purpose flour -
3
tablespoons
brown sugar -
2
teaspoons
baking powder -
1
teaspoon
baking soda -
1 1/2
teaspoons
ground cinnamon -
1/2
teaspoon
ground ginger -
1/2
teaspoon
ground nutmeg -
1/4
teaspoon
ground cloves -
1/2
teaspoon
salt
-
In a bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.
-
Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup.
