Ingredients
1.5 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup pumpkin puree (not pie filling)
1 large egg
1 cup whole milk
2 tablespoons unsulphured molasses
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract
Instructions
Step 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well combined.
Step 2: In a separate medium bowl, whisk together the pumpkin puree, egg, milk, molasses, melted butter, and vanilla extract until the mixture is smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix as some lumps are okay.
Step 4: Preheat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or cooking spray.
Step 5: Scoop about 1/4 cup of the pumpkin gingerbread pancakes batter onto the griddle for each pancake, spreading it slightly into a circle.
Step 6: Cook for 3-4 minutes until bubbles form on the surface and the edges appear set, then flip and cook for another 2-3 minutes until golden brown and cooked through.
Step 7: Serve your hot pumpkin gingerbread pancakes immediately with maple syrup, whipped cream, or your favorite holiday toppings.
Notes
Ensure your spices are fresh for the best flavor. If the batter is too thick, add a tablespoon of milk at a time until reaching desired consistency.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 295 kcal
- Sugar: 16g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pumpkin gingerbread pancakes, fall breakfast, gingerbread recipe, pumpkin recipes, holiday pancakes
