This recipe for pumpkin pancakes is a light and flavourful way to start your day. It is easy to make and it only takes 20 minutes from start to finish. The pancakes are made from all-purpose flour, brown sugar, baking powder, pumpkin spice mix, salt, egg, milk, canola or vegetable oil, pumpkin puree, and vanilla extract. All the ingredients combine to give the pancakes an irresistible flavour and a light, fluffy texture.

HOW TO MAKE:

1. Start by mixing together the dry ingredients – flour, brown sugar, baking powder, pumpkin spice mix, and salt.
2. In a separate bowl, whisk together the egg, milk, oil or butter, pumpkin puree, and vanilla extract.
3. Make a well in the dry ingredients, pour the wet ingredients in, and mix until combined and moistened. Avoid over-mixing the batter.
4. Next, you will need to set up a hot griddle or skillet on medium heat.
5. Coat it with cooking spray, oil, or a pat of butter.
6. To make each pancake, pour ¼ cup of batter onto the skillet and let it cook for 1 – 2 minutes, until the surface is full of bubbles and the bottom appears golden brown.
7. Then flip carefully and cook for another 1 – 2 minutes.
8. Move the pancakes to a plate and keeping them warm by loosely covering them with aluminum foil. Before making your next pancakes, remember to coat the skillet with oil, butter, or cooking spray.
9. Serve the pancakes immediately for maximum freshness, and don’t forget to top with your favourite syrup, some cinnamon, and any other desired toppings. Enjoy!

Frequently Asked Questions

Q: What type of flour is best for this recipe?
A: All-purpose flour is best for making these pumpkin pancakes, as it contains the perfect ratio of protein to create a light and fluffy texture.

Q: How do I get the pancakes to cook evenly?
A: The important thing is to set a consistent heat, not too hot and not too low. Also, it’s essential to coat the skillet with oil, butter, or cooking spray before adding each batch of batter. With the right heat and the right amount of oil, you should get evenly-cooked pancakes.

Q: Can I use a substitute for the pumpkin spice mix?
A: Yes, if you don’t want to make an entire batch of pumpkin spice blend, you can substitute with the following spices: 1 teaspoon cinnamon, 1/4 teaspoon ginger, pinch of nutmeg, pinch of allspice, and pinch of cloves.

Pumpkin Pancakes

Recipe by Dish Lingo

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This recipe for pumpkin pancakes is a light and flavourful way to start your day.

Ingredients

• 1 cup all-purpose (or gluten-free) flour

• ¼ cup sugar

• 1 1/2 teaspoons baking powder

• 1 ½ teaspoons pumpkin spice mix

• ¼ teaspoon salt

• ½ cup pumpkin puree (I used canned)

• 1 large egg

• 1 cup milk (whole dairy or non-dairy)

• 2 tablespoons avocado oil or ghee

• 1 teaspoon pure vanilla extract

• Avocado oil or ghee for frying

Directions

• Start by mixing together the dry ingredients – flour, brown sugar, baking powder, pumpkin spice mix, and salt.
• In a separate bowl, whisk together the egg, milk, oil or butter, pumpkin puree, and vanilla extract.
• Make a well in the dry ingredients, pour the wet ingredients in, and mix until combined and moistened. Avoid over-mixing the batter.
• Next, you will need to set up a hot griddle or skillet on medium heat.
• Coat it with cooking spray, oil, or a pat of butter.
• To make each pancake, pour ¼ cup of batter onto the skillet and let it cook for 1 – 2 minutes, until the surface is full of bubbles and the bottom appears golden brown.
• Then flip carefully and cook for another 1 – 2 minutes.
• Move the pancakes to a plate and keeping them warm by loosely covering them with aluminum foil. Before making your next pancakes, remember to coat the skillet with oil, butter, or cooking spray.
• Serve the pancakes immediately for maximum freshness, and don’t forget to top with your favourite syrup, some cinnamon, and any other desired toppings. Enjoy!