Pumpkin Pancakes (Thick & Flavorful!)
These thick and flavorful pumpkin pancakes make for a cozy fall breakfast.
Equipment
- Large bowl
- blender
- griddle
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
Wet Ingredients
- 1 ¼ cups pumpkin puree canned or fresh
- ⅓ cup packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons canola or vegetable oil
- 1 ½ cups whole milk
Optional Ingredients
- 1 cup semi-sweet chocolate chips optional
- butter or nonstick spray for cooking
Instructions
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
- In a blender, add the pumpkin, brown sugar, egg, oil, and whole milk. Blend on high for 45 seconds until combined.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Fold in the chocolate chips, if using.
- Heat a griddle or skillet over medium heat and coat generously with butter or nonstick spray. Drop a heaping ¼ cup of batter on the griddle and cook until edges look set, about 2–3 minutes. Flip and cook until done, about 1–2 more minutes.
- Keep pancakes warm in a preheated oven until all pancakes are cooked. Serve immediately with butter and maple syrup.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
Pancakes freeze well for up to 3 months. Reheat in the microwave or in the oven at 350°F until warm.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 850IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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