Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons brown sugar
- 1 cup canned pumpkin puree
- 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
- In a separate bowl, combine pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup batter for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
- Serve hot with toppings like maple syrup, whipped cream, or chopped nuts for an extra indulgent treat.
Notes
- For vegan pancakes, substitute eggs with flaxseed or chia seed eggs and use plant-based milk and vegan butter.
- Leftover pancakes can be stored in the fridge for up to 3 days or frozen for longer storage. Reheat in the microwave or skillet.
- Enhance flavor with add-ins like chocolate chips, chopped nuts, or a sprinkle of cinnamon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Mix and Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
