Small Batch Pumpkin Pancakes
Fluffy small batch pumpkin pancakes made with real pumpkin puree and warm pumpkin spice. Thick, soft, and ready in about 15 minutes for a quick fall breakfast.
Servings: 2 pancakes
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon *see notes below
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- 1 large egg
- ¾ cup milk (Use 1 to 2 tablespoons more milk if the batter seems too thick.)
- ¼ teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 1 tablespoon salted butter -melted and cooled to room temperature, plus more for greasing the pan
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, salt, and spices.
- In a second bowl, whisk egg, milk, vanilla, pumpkin puree, and melted butter.
- Pour the wet mixture into the dry ingredients slowly, stirring just until blended.
- Preheat a medium skillet over medium heat. Flick a few drops of water – when they dance and evaporate, the pan is ready.
- Melt ½ tablespoon of butter in the skillet. Pour about ¾ cup of batter into the skillet.
- Cook until bubbles form and small holes appear on the surface (edges start to set), about 2 to 3 minutes. Flip carefully and cook the other side about 1 minute, until golden.
- Transfer the pancake to a plate. Lightly grease the skillet again and repeat with the rest of the batter.
Notes
Note: This recipe makes 2 to 3 thick, fluffy pancakes using about ¾ cup of batter for each, or 4 to 5 smaller pancakes if you use ¼ cup of batter. The pancakes freeze well - let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen in a toaster or warm oven.
or butter pecan syrup. A dollop of whipped cream or a drizzle of caramel sauce
adds a touch of sweetness. For more texture, sprinkle chopped pecans or a little cinnamon sugar over the top. These pancakes are also delicious with a bacon, egg and cheese cup and a side of crispy hash browns or fresh fruit.
- You can use 1 teaspoon of pumpkin pie spice instead of using the individual spices.
- Use fresh baking powder: Old baking powder can cause flat, dense pancakes. To test freshness, stir 1/2 teaspoon into a 1/4 cup of hot water – if it bubbles immediately, it’s still active.
- Don’t overmix the batter: Mix just until the dry ingredients are moistened. Overmixing can make the pancakes tough.
- Preheat the pan properly: Allow the skillet to heat over medium heat for several minutes. Flick a few drops of water on the surface – if they “dance” before evaporating, the pan is ready.
- Cook over medium heat: Too much heat can brown the outside before the inside cooks through. Medium heat gives you evenly cooked, golden brown pancakes.
- Adjust the batter consistency: Pumpkin makes batter thicker than regular pancakes. If it’s too heavy to pour, stir in a splash of milk until it reaches a thick but pourable texture.
or butter pecan syrup. A dollop of whipped cream or a drizzle of caramel sauce
adds a touch of sweetness. For more texture, sprinkle chopped pecans or a little cinnamon sugar over the top. These pancakes are also delicious with a bacon, egg and cheese cup and a side of crispy hash browns or fresh fruit.
Nutrition
Serving: 1pancake | Calories: 319kcal | Carbohydrates: 59g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 574mg | Potassium: 255mg | Fiber: 2g | Sugar: 11g | Vitamin A: 322IU | Calcium: 262mg | Iron: 4mg
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