Nani's Favorite Pumpkin Pancakes
These fluffy pumpkin pancakes are the perfect way to welcome a crisp autumn morning.
recipesbynani.comThere is something so comforting about the smell of pumpkin spice filling the kitchen. These pancakes are soft, moist, and loaded with all those warm flavors we love when the leaves start to change color.
My grandkids always ask for a double batch whenever we have a slow weekend morning. A quick tip is to make sure your pan is heated properly before you start so you get that lovely golden brown color every single time.
🧺 Ingredients
- 1 and 1/2 cups all purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- 2
In a separate medium bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix the batter.
- 4
Heat a lightly oiled skillet or griddle over medium heat.
- 5
Scoop about one quarter cup of batter onto the griddle for each pancake.
- 6
Cook until bubbles form on the surface, then flip carefully and cook until the other side is golden brown.
💡 Tips
Serve these warm with a drizzle of maple syrup and a dollop of whipped cream. If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to two days. You can reheat them quickly in the toaster.
Made this recipe? Let us know how it went.
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