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Pumpkin Pancakes Photo

Pumpkin Pancakes Recipe

Megan Myers
Pumpkin pancakes are the best breakfast for fall! Warming spices and pumpkin make these a great family brunch before hitting the pumpkin patch.
2 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 1 pancake
Calories 129 kcal

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1/4 cup Dark Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cardamom
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Grated Nutmeg
  • 1 1/2 cups Milk
  • 1 cup Pumpkin Puree
  • 1/4 cup Vegetable Oil or other neutral oil
  • 2 Egg
  • 2 teaspoons Pure Vanilla Extract

Instructions
 

  • Preheat your griddle or skillet.
  • In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Set aside.
  • In another bowl, whisk together milk, pumpkin, oil, eggs, and vanilla until blended.
  • Pour into flour mixture and whisk until just mixed; remember that a few lumps are OK.
  • Pour 1/4 cup of batter onto the prepared griddle and repeat until you have no more room (about 8 pancakes on a large griddle). Cook until edges start to dry and bubbles are forming on the top, about 3-4 minutes, then flip and cook the other side until brown. Repeat until all batter is used.
  • Serve with your favorite pancake toppings.

Nutrition

Calories: 129kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 236mgFiber: 1gSugar: 5g
Keyword Breakfasts, Brunches, Fall, Family Meals and Snacks, Pancakes
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