Pumpkin Pancakes Made From Scratch

 

If you’ve been following this blog for a while, you know I love all things pumpkin… particularly in the fall. As soon as the temperatures start to drop I’m ready for pumpkin soup, pie, pumpkin spice lattes and the likes.

We also make pancakes quite often. My husband and I take turns making up a big batch on Saturday mornings. There’s usually enough leftover to freeze and reheat later in the week. For the past few weeks, I’ve been experimenting with adding some of the pumpkin puree I’ve been making to my pancakes. The first few batches came out tasty but not as fluffy as I would have liked. I think I’ve finally tweaked the recipe to my liking and couldn’t wait to share it with you.

Pumpkin Pancakes

• 1 1/4 cups flour
• 1/4 cup sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup whole milk
• 1/2 cup pumpkin puree
• 1 egg
• 1 tbsp vegetable oil
• more oil for frying up the pancakes

In a medium bowl, combine the dry ingredients. In another bowl or a large measuring cup whisk the milk, pumpkin egg and oil together. Pour the pumpkin / milk mixture into the flour mixture and gently stir just until the batter starts to come together. Do not overmix it.

Heat a skillet or griddle over medium high heat. Lightly oil the pan or griddle and fry up your pancakes.

I use a 1/4 measuring cup for this. I fill it about 3/4 of the way and pour the batter in the hot pan. I let it cook until the pancake starts to bubble up in the middle and the corners start to set up. This takes from 1 to 2 minutes. I flip the pancake and cook it for another 45 seconds to a minute.

Adjust your skillet tempreature as needed until your pancakes come out light and fluffy.