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Fluffy Pumpkin Pancakes

A stack of fluffy pumpkin pancakes dusted with powdered sugar and cinnamon.
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Enjoy these easy, fluffy pumpkin pancakes perfect for a weekend brunch. They are spiced with fall flavors and can be made ahead for busy mornings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 cup canned pumpkin puree
  • 1 egg
  • 3 tablespoons melted butter
  • 2 tablespoons white sugar

Instructions

  1. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, whisk together milk, pumpkin puree, egg, melted butter, and sugar.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Serve warm with your favorite toppings.

Notes

  • For freezer stacks, let pancakes cool completely, then place parchment paper between them and store in a freezer bag. Reheat in the toaster or microwave.
  • For protein pancakes, add 1/4 cup of protein powder to the dry ingredients.
  • For whole wheat pumpkin pancakes, substitute half of the all-purpose flour with whole wheat flour.
  • These pancakes are a great base for meal planning.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-pancakes-fluffy-easy-fall-pancakes/