Super Fluffy Pumpkin Pancakes
Start your day off right with this mouthwatering super light & fluffy pumpkin pancakes recipe. The perfect fall breakfast of pumpkin cozy spices!
Servings: 12 Pancakes
Calories: 154kcal
Ingredients
Super Fluffy Pumpkin Pancakes
- 1 cup canned pumpkin puree
- 1 ½ cups milk of choice I used almond milk
- 1 egg
- 2 tablespoons oil of choice I used canola oil
- 2 tablespoons vinegar I used apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup brown sugar packed
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Toppings
- toasted pecans whipped cream, maple syrup
Instructions
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, milk, egg, oil, vinegar, and vanilla.
- Combine & Rest: Add dry ingredients to wet ingredients, stir until combined, and let the batter rest for 5–10 minutes to bubble.
- Heat Griddle: Preheat griddle to 325°F or lightly grease a skillet over medium heat.
- Cook Pancakes: Pour ⅓ cup batter onto the hot surface. Cook 1½–2 minutes per side, flipping when bubbles form and edges set. Pancakes are ready when golden brown.
- Serve: Top with butter, warm maple syrup, and optional toasted pecans for extra crunch.
Nutrition
Calories: 154kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 209mg | Potassium: 210mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3247IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg