Pumpkin Pancakes
These pumpkin pancakes are light, fluffy, and rich in autumnal sweetness, making them an ideal breakfast or brunch choice. The natural sweetness of pumpkin pairs beautifully with subtle spices, creating a comforting texture and flavor. They cook quickly and are easy to prepare even for beginners.
Taste: Sweet, mildly spiced, soft and airy with a warm pumpkin aromaTotal Time: 20 minutes (including prep and cooking)Servings: 1Suitable For: Children, adults, vegetarians (if using plant-based milk and oil), and those seeking a seasonal breakfast optionBudget: $2–$4 per serving (depending on ingredient sourcing)
Ingredients
- Pureed pumpkin (canned or homemade): 1 cup (240g)
- All-purpose flour: 1 cup (120g)
- Baking powder: 1 tsp (5g)
- Ground cinnamon: 1/2 tsp (2g)
- Ground nutmeg: 1/4 tsp (1g)
- Salt: 1/4 tsp (1.5g)
- Eggs: 2 large (100g)
- Milk: 1/2 cup (120ml)
- Granulated sugar: 2 tbsp (25g)
- Melted butter or vegetable oil: 2 tbsp (30ml)
- Optional: chopped nuts or maple syrup for serving
Nutrition
Calories~220 kcal per serving (2 pancakes)
Protein6g (from eggs and flour)
Fat8g (mostly from eggs and butter/oil; unsaturated if using vegetable oil)
Carbohydrates30g (mainly from flour and pumpkin; moderate glycemic load)
VitaminsHigh in vitamin A (from pumpkin), plus B vitamins (from eggs and flour)
Fiber2g (from pumpkin and whole grain potential if using part whole wheat flour)
Tips
- Use 100% pure pumpkin puree—not pumpkin pie filling—to avoid excess sugar and spices.
- Let the batter rest for 5 minutes before cooking to activate the baking powder and improve fluffiness.
- Keep heat consistent and medium-low to prevent burning while ensuring full cooking inside.
- For extra richness, replace 1/4 cup milk with coconut milk or buttermilk.
Steps
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