Pumpkin Pancakes
We couldn't think of a better way to start off a beautiful fall day than these pancakes and a great cup of coffee. Topped with some butter and real maple syrup, you'll be in heaven!
Pumpkin Pancakes
Ingredients
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp melted butter
- 1 1/2 cups milk
Instructions
- Preheat griddles or large non-stick skillet to medium heat.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
- In a separate bowl, whisk together both of the sugars, vanilla, pumpkin puree, eggs, melted butter, and milk. Make sure your butter isn't too hot or it will scramble your eggs.
- Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be a little lumpy. Do not overmix.
- Set the batter aside for 5 minutes.
- Butter your griddle or spray with non-stick spray. Pour out 1/3 cup of batter for each pancake. Cook each pancake approximately 4 minutes per side.
- Serve with butter, maple syrup, or any of your favorite toppings.
Notes
We couldn't think of a better way to start off a beautiful fall day than these pancakes and a great cup of coffee. Topped with some butter and real maple syrup, you'll be in heaven!
