Description
A delightful recipe for fluffy Pumpkin Gingerbread Pancakes, perfect for cozy autumn mornings.
Ingredients
- All-purpose flour: 1 ½ cups (180 g)
- Pumpkin puree: 1 cup (240 g)
- Brown sugar: ¼ cup (50 g), packed
- Ground ginger: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Baking powder: 2 teaspoons
- Milk: 1 cup (240 ml)
- Eggs: 2 large
- Butter: 4 tablespoons (60 g), melted
- Maple syrup: for serving
Instructions
- In a large mixing bowl, combine the all-purpose flour, brown sugar, ground ginger, ground cinnamon, ground nutmeg, and baking powder. Whisk until well combined.
- In another bowl, whisk together the pumpkin puree, milk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined, leaving a few lumps.
- Preheat a non-stick skillet over medium heat and lightly grease it. Pour about ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Transfer pancakes to a plate, cover with a towel to keep warm, and serve with warm maple syrup and desired toppings.
Notes
- To avoid tough pancakes, do not overmix the batter.
- Ensure your skillet is preheated for even cooking.
- Use room temperature ingredients for better batter consistency.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze pancakes with parchment paper in between for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pumpkin, Gingerbread, Pancakes, Breakfast, Fall, Autumn