Description
Cozy autumn mornings welcome homemade pumpkin pancakes, a delightful breakfast treat that marries warm spices with creamy pumpkin goodness. Served with maple syrup and a sprinkle of cinnamon, you’ll savor each bite of these comforting, golden-brown delights.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 large egg
- 1 cup (240 ml) milk (whole or dairy-free alternative)
- 1/2 cup (120 ml) canned pumpkin puree
Spices and Seasonings:
- 2 tablespoons (30 ml) sugar
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) nutmeg
- 1/4 teaspoon (1.25 ml) ginger
Finishing and Toppings:
- 2 tablespoons (30 ml) melted butter
- 1 teaspoon (5 ml) vanilla extract
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
- Fresh berries
Instructions
- In a spacious mixing vessel, thoroughly blend the powdery components using a whisk, ensuring an even distribution of flour, leavening agents, sweetener, and warm autumn spices.
- Create a separate mixture by vigorously combining the liquid elements until achieving a homogeneous, velvety texture with pumpkin’s rich orange hue.
- Gently integrate the liquid mixture into the dry ingredients, using minimal stirring to maintain a slightly textured batter – overmixing will compromise the pancakes’ delicate structure.
- Heat a flat cooking surface to medium temperature (around 375°F), applying a thin layer of lubricant to prevent sticking.
- Carefully ladle batter onto the heated surface, allowing approximately 2-3 minutes for bubbles to emerge across the pancake’s landscape.
- Execute a precise flip, revealing a golden-brown surface, and cook an additional 1-2 minutes until both sides achieve a uniform caramel-like coloration.
- Transfer the pillowy pancakes to serving plates, embellishing with cascading maple nectar, billowy cream clouds, toasted nut fragments, or vibrant berry clusters for a luxurious breakfast experience.
Notes
- Swap regular flour with gluten-free flour blend for a celiac-friendly version that maintains the same fluffy texture.
- Use dairy-free milk and coconut oil instead of butter to create a vegan alternative without compromising the rich pumpkin flavor.
- Reduce sugar content by using natural sweeteners like honey or maple syrup, which complement the warm spices and enhance the pancakes’ autumnal profile.
- Add extra moisture by incorporating Greek yogurt or applesauce, ensuring tender pancakes that won’t dry out during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg