Fluffy Pumpkin Pancakes

Ingredients

• 2 cup all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1.5 tsp cinnamon
• 0.5 tsp ginger (ground)
• 0.5 tsp nutmeg (ground)
• 0.25 cup brown sugar
• 0.25 cup granulated sugar
• 1 tsp vanilla (extract)
• 1 cup pumpkin purée
• 2 eggs
• 4 tbsp butter (melted)
• 1.5 cup milk

Steps

1. 1

   In a large bowl, mix together the dry ingredients: 2 cups all-purpose flour, 3 tsp baking powder, 1 tsp salt, 1½ tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ cup brown sugar, and ¼ cup granulated sugar.

2. 2

   In a separate bowl, whisk together the wet ingredients: 1 tsp vanilla, 1 cup pumpkin purée, 2 eggs, 4 tbsp melted butter, and 1½ cups milk.

3. 3

   Combine the wet and dry ingredients, mixing until just incorporated; do not overmix the batter.

4. 4

   Let the batter rest for 5 minutes to allow the leavening agents to activate.

5. 5

   Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil if necessary.

6. 6

   Pour ⅓ cup of batter per pancake onto the griddle.

7. 7

   Cook for about 4 minutes per side, or until bubbles form on the surface and the edges appear set before flipping.

8. 8

   Serve warm with butter, maple syrup, and your favorite toppings.

Notes

Do not overmix the batter to ensure the pancakes stay fluffy. Resting the batter for 5 minutes is a key step for texture.

Nutrition per serving

• breakfast
• pancakes
• pumpkin
• fall
• vegetarian
• easy
• quick