“This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices! This Fluffy Pumpkin Pancakes recipe is sure to become your favorite.”
Prep: 15 m Cook: 45 m Ready In 1 h
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To make this Fluffy Pumpkin Pancakes, You’ll need the following Ingredients:
Ingredients:
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon vegetable oil
2 teaspoons grated lemon zest
Directions:
1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
3. Coat skillet with 1 teaspoon vegetable oil over medium heat.
4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Fluffy Pumpkin Pancakes
Fluffy Pumpkin Pancakes
"This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices! This Fluffy Pumpkin Pancakes recipe is sure to become your favorite."
- 2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tbsp egg
- 1 1/2 cups milk
- 2 tbsp vegetable oil
- 2 tbsp lemon juice
- 1 tsp vegetable oil
- 2 tsp grated lemon zest
-
Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
-
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
-
Coat skillet with 1 teaspoon vegetable oil over medium heat.
-
Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
