Pumpkin Pancakes Recipe
Savor all your favorite fall flavors with these scrumptious Pumpkin Pancakes made in just 30 minutes- perfect for an easy breakfast the whole family will love.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ¼ cup unsalted butter divided
- 1 cup pumpkin puree
- 1 ½ cups sour cream or plain yogurt room temperature (not Greek yogurt)
- ¼ cup chopped pecans optional
Instructions
- In a large mixing bowl, whisk flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside
- Melt 3 tablespoons of butter in a medium-sized microwave-safe bowl. Whisk in eggs, pumpkin purée, and sour cream or yogurt.
- Gently fold the pumpkin mixture into the flour mixture until just combined. You do not want to over-mix the batter.
- Let the batter sit for five minutes while you heat up your skillet. (The batter is ready when it looks puffy with small bubbles forming).
- In a large skillet, over medium-low heat, melt the remaining 1 tablespoon of butter.
- Once the butter starts to bubble, scoop 1/3 cup of the batter into the skillet. Flatten slightly with a soft silicone spatula or flipper.
- Cook on low heat for 3 to 4 minutes on each side (or when the edges of the pancake start to brown). Flip and repeat on the other side.
- Keep pancakes warm in an oven set to 200° F while you finish cooking the rest.
- Serve with crushed pecans and whipped cream or maple syrup.
Notes
- Room Temperature Ingredients: To get that ideal fluffy texture, make sure your eggs and yogurt are at room temperature before mixing, ensuring the ingredients combine smoothly and your batter cooks evenly.
- Temper the Eggs: If you do not want scrambled eggs in your pancakes, be sure the butter cools a bit before you crack in the eggs.
- Cooking for a crowd? Keep the finished pancakes warm in an oven set to a cozy 200°F while you cook the rest of that big batch.
- Rest the Batter: Don't skip this step. Giving your pancake mix a rest allows the baking powder and soda time to activate, creating the fluffiest pumpkin pancake recipe ever!
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 36g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 388mg | Potassium: 205mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5060IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg
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www.soulfullymade.com/pumpkin-pancakes-recipe/To see the web version with photos, tips
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https://www.soulfullymade.com/pumpkin-pancakes-recipe/