Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 cup pumpkin purée
- 1/4 cup packed brown sugar
- 1 egg
- 3 tablespoons melted butter
For Serving
- Butter
- Maple syrup
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt to ensure even distribution of the leavening agents and spices.
- Mix Wet Ingredients: In a separate medium bowl, whisk milk, pumpkin purée, brown sugar, and egg until the mixture is smooth and homogenous.
- Combine Batter: Create a well in the center of the dry ingredients, then pour the wet ingredients into it. Stir gently until just combined to avoid overmixing which can toughen the pancakes. Fold in the melted butter carefully.
- Heat Griddle or Pan: Warm a griddle or frying pan over medium-high heat. Lightly grease it with butter or oil if desired to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 minutes more.
- Serve Hot: Serve the pancakes immediately with butter and maple syrup for a rich, sweet finish.
Notes
- Using baking powder ensures the pancakes are light and fluffy; do not substitute with baking soda alone.
- Whole milk is preferred for richness but any milk type can be used based on preference or dietary need.
- Homemade or canned pumpkin purée are both fine; make sure it is pure pumpkin with no added spices or sugars.
- Greasing the pan lightly prevents sticking and promotes an even golden crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
