Pumpkin Pancake stack on white plate next to fork

Breakfast / Seasonal - Fall

Pumpkin Pancakes

Approximately 12 pancakes (3 per serving)

Prep time: 10 minutes | Cook time: 25 minutes

Kid-Friendly

Diet Style

GF
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Fine Mesh Strainer
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Griddle or Nonstick Skillet
  • Spatula
  • Baking Sheet

Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour or all-purpose flour*
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 ½ cups whole milk
  • 2 tablespoons honey*
  • ¾ cups canned pumpkin purée
  • 2 extra-large eggs
  • 3 tablespoons melted butter, plus more for greasing the skillet
  • 1 teaspoon vanilla extract
  • Pure maple syrup for serving

Directions

  1. Preheat oven

    Preheat oven to 225º.

  2. Sift

    Using a fine-mesh strainer, sift the flours, baking powder, baking soda, salt, and spices together into a large mixing bowl.

  3. Whisk

    In a medium bowl, whisk the milk, honey, pumpkin purée, eggs, melted butter, and vanilla extract until well combined.

  4. Pour wet ingredients

    Pour the wet ingredients into the dry ingredients and whisk together until just combined. Be careful not to over-mix (you may have a few lumps).

  5. Heat and butter skillet or griddle

    Heat a griddle or nonstick skillet over medium-low heat. Add butter to grease the griddle or skillet when hot.

  6. Scoop batter

    Using a ¼-cup measuring cup, scoop pancake mixture onto greased griddle or skillet. Leave some room between pancakes so the batter can spread.

  7. Cook

    Cook on medium-low heat until batter begins to bubble and the bottom starts to turn brown.

  8. Flip pancakes

    Using a spatula, carefully flip and cook another two to three minutes, until the batter is completely cooked through and the pancakes are puffy and deep golden brown.

  9. Keep warm

    Place pancakes on a baking sheet and place in preheated oven to keep warm until all pancakes are cooked.

  10. Repeat

    Once you’ve removed your completed pancakes, clean the griddle or skillet and add additional butter. Repeat until all of the batter is used.

  11. Serve

    Serve warm with maple syrup.

Chef's Note:

If you don’t have whole-wheat flour, you can substitute all-purpose flour. You can also substitute granulated sugar for honey. To make gluten-free, sub in measure-for-measure gluten-free flour.

Nutrition Info

Per Each Serving

  • Calories

    399

  • Fat

    15g

  • Saturated Fat

    8g

  • Protein

    12g

  • Total Carbs

    54g

  • Fiber

    4g

  • Sugar

    15g

  • Sodium

    456mg

  • Cholestrol

    136mg