Description
These Pumpkin Pancakes offer an irresistible flavor ideal for breakfast or brunch. Made with pumpkin puree and warm spices, they’re incredibly simple to prep and cook, making them a wonderful treat for any occasion. Serve with maple syrup for a delightful start to your day!
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup Greek yogurt
- 2 Tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- salted butter (for greasing the griddle)
Instructions
- Preheat an electric griddle to 350°F (177°C) or a skillet over medium-low heat.
- In a small bowl, mix the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice, then set aside.
- In a large bowl, whisk together the pumpkin puree and granulated sugar until fully combined.
- Add the Greek yogurt, maple syrup, egg, vanilla, and milk, whisking until the mixture is smooth.
- Gradually mix in the dry ingredients, being careful not to over-mix.
- Grease the griddle or pan with ½ to 1 tablespoon of butter.
- Scoop ¼ cup of batter onto the hot griddle.
- Cook for 3-5 minutes until edges are set and bubbles appear, then flip and cook for an additional 3-4 minutes until golden brown.
- Remove from the griddle and serve warm with butter and maple syrup.
Notes
For lighter pancakes, avoid over-mixing the batter.
Feel free to add chocolate chips or nuts for extra flavor.
These pancakes can be stored in the fridge and reheated easily.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg