Pumpkin Pancakes
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.75 out of 5 stars
(20)
Ingredients
6 pancakes
- 1¼ cups all-purpose flour (156.25 g)
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup milk (whole or 2%) (244 ml)
- ½ cup canned pumpkin (122.5 g)
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
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Preparation
Chef’s notes
Pumpkin Puree:
Be sure to purchase 100% pumpkin puree and not pumpkin pie filling.
Store:
These cooked and cooled pumpkin pancakes can be stored at room temperature or in the fridge for up to 3 days in an airtight container or plastic bag.
Freeze:
You can freeze these pumpkin pancakes for up to 1 month in an airtight, freezer-safe container or plastic bag.
Reheat:
From chilled or frozen in the microwave for 1-2 minutes, or until warmed through.