Fluffy Pumpkin Pancakes Recipe
These fluffy pumpkin pancakes, infused with warm spices and rich pumpkin puree, make for a comforting and satisfying breakfast. Serve with butter and maple syrup for a delightful morning treat.
4 Servings
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg beaten
- 1 tablespoon vegetable oil
Instructions
Prepare Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, white sugar, baking powder, ground cinnamon, and ground nutmeg. Sifting is recommended to ensure the ingredients are thoroughly combined and the pancakes achieve a light, airy texture.
Combine Wet Ingredients:
- In a separate medium-sized bowl, whisk together the milk, pumpkin puree, beaten egg, and vegetable oil until the mixture is smooth and well-incorporated.
Mix Ingredients Together:
- Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. The batter will remain slightly lumpy, which contributes to the fluffiness of the pancakes. Avoid over-mixing.
Preheat and Cook:
- Heat a lightly oiled griddle or non-stick skillet over medium-high heat (approximately 350°F or 175°C). Scoop the batter onto the griddle using approximately ¼ cup per pancake. Cook until bubbles form on the surface and the edges appear dry, which generally takes about 1 to 3 minutes.
Flip and Finish Cooking:
- Flip the pancakes and cook for an additional 1 minute or until the opposite side is golden brown.
Serve and Enjoy:
- Serve warm with butter, maple syrup, or desired toppings. Enjoy immediately for best results.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend. Ensure the baking powder used is also certified gluten-free.