Ingredients
2 cups all-purpose flour
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups whole milk
3/4 cup pumpkin puree (not pie filling)
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Real maple syrup for serving
Instructions
Step 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
Step 2: In a separate medium bowl, whisk the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; do not overmix the batter for this pumpkin pancakes with maple syrup recipe.
Step 4: Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Scoop about 1/4 cup of batter for each pancake onto the griddle.
Step 5: Cook until bubbles form on the surface and the edges look dry, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown. Serve hot with plenty of maple syrup.
Notes
Ensure your griddle isn’t too hot, as the pumpkin in this pumpkin pancakes with maple syrup recipe can cause the exterior to brown before the inside is cooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310 kcal
- Sugar: 18g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: pumpkin pancakes, maple syrup, fall breakfast, spiced pancakes, pumpkin puree recipe
