“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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FLUFFY PUMPKIN PANCAKES
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
Equipment
- Mixing Bowl
- Skillet
Ingredients
- 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
Instructions
- 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.
