Indulge in the cozy flavors of fall with these soft and fluffy pumpkin pancakes. Perfect for a weekend brunch or a comforting weekday breakfast, these pancakes are sure to become a new favorite in your recipe collection.
**Ingredients:**
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon cloves
– 1/4 teaspoon ginger
– 1/2 cup pumpkin puree
– 1 cup milk
– 1 egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
**Instructions:**
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. In a separate bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the pan for each pancake, cooking until bubbles form on the surface, then flipping and cooking until golden brown on both sides.
6. Repeat with the remaining batter, keeping finished pancakes warm in a low oven until ready to serve.
**Nutrition Information:**
– Serving Size: 1 pancake
– Calories: 120
– Total Fat: 4g
– Saturated Fat: 2g
– Cholesterol: 30mg
– Sodium: 250mg
– Total Carbohydrates: 18g
– Dietary Fiber: 1g
– Sugars: 5g
– Protein: 3g
**Popular questions:**
1. Can I use whole wheat flour instead of all-purpose flour?
*Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. Just be aware the texture may be slightly different.*
2. Can I use a plant-based milk alternative instead of regular milk?
*Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute.*
3. Is there a way to make these pancakes gluten-free?
*You can use a gluten-free flour blend in place of the all-purpose flour to make the pancakes gluten-free.*
4. Can I use canned pumpkin pie filling instead of puree?
*It’s best to use plain canned pumpkin puree for this recipe to avoid added sugars and spices found in pie filling.*
5. Can I make the batter ahead of time?
*You can make the batter ahead of time and store it in the refrigerator for up to 24 hours before cooking.*
6. Can I freeze these pancakes?
*Yes, you can freeze leftover pancakes in an airtight container for up to 2 months.*
7. Can I add nuts or chocolate chips to the batter?
*Feel free to add chopped nuts, chocolate chips, or even dried cranberries for extra texture and flavor.*
8. Can I use pumpkin pie spice instead of individual spices?
*Yes, you can substitute 1-2 teaspoons of pumpkin pie spice for the individual spices listed in the recipe.*
9. What can I serve with these pancakes?
*Maple syrup, whipped cream, or a sprinkle of powdered sugar are all great options for topping these pancakes.*
10. How can I make these pancakes even fluffier?
*Try separating the egg whites and yolks, whisking the egg whites until stiff peaks form, and folding them into the batter for extra fluffiness.*
**Helpful tips:**
1. Make sure not to overmix the batter to avoid tough pancakes.
2. Cook the pancakes on medium heat for a golden brown color.
3. Add a touch of maple syrup to the batter for added sweetness.
4. Use a cookie cutter to create fun shapes with the pancakes.
5. Top with whipped cream and a sprinkle of cinnamon for a decadent treat.
6. Experiment with different spices like pumpkin pie spice or cardamom for variations in flavor.
7. For a dairy-free option, use coconut oil instead of butter and almond milk in the batter.
8. For a protein boost, add a scoop of vanilla protein powder to the batter.
9. Garnish with toasted pecans or pumpkin seeds for added crunch.
10. If the batter seems too thick, add a splash of additional milk to thin it out.
**Expert Secrets:**
1. Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate.
2. Cook the pancakes on a well-seasoned cast-iron skillet for a crispy exterior.
3. Use a 1/4 cup measuring cup to portion out the batter for evenly sized pancakes.
4. For an extra punch of flavor, add a splash of orange juice to the batter.
5. Drizzle with warm caramel sauce for a dessert-like twist on these pancakes.
6. Cook the pancakes in small batches to ensure even cooking.
7. For a savory option, try adding a sprinkle of smoked paprika to the batter.
8. Make mini pancakes by using a tablespoon to portion out the batter for bite-sized treats.
9. Top with a dollop of pumpkin butter for an extra layer of pumpkin flavor.
10. Experiment with different toppings like sliced bananas, toasted coconut, or crumbled gingersnap cookies for a creative twist.
Enjoy these fluffy pumpkin pancakes for a delightful fall breakfast or brunch treat!