Pumpkin Pancakes

A stack of pancakes topped with walnuts and a drizzle of honey being poured over them. A white napkin is in the background.

A delicious fall breakfast loaded with cinnamon, nutmeg and pumpkin.

4 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: pumpkin pancakes

Prep Time: 10

Total Time: 20

Servings:

Ingredients

1 cup all-purpose flour
½ cup pumpkin puree
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup cup milk
¼ cup cup brown sugar
1 large egg
2 tablespoon melted butter
Cooking spray for frying

Toppings

Maple syrup
Whipped cream
Chopped walnuts

Instructions

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar
In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.
Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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