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Pumpkin Pancake Recipe
Swaggy Eats

Pumpkin Pancake

These Pumpkin Pancakes are light, fluffy, and bursting with cozy fall flavor. Canned pumpkin and a hint of nutmeg give every bite that warm, spiced sweetness you crave on a crisp morning. Best of all, they’re quick and easy to make, just mix, flip, and enjoy!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp nutmeg
  • 1 tsp ground cinnamon
  • ½ cup canned pumpkin puree
  • ¾ cup milk
  • 1 egg
  • ½ tsp vanilla extract
  • 1 tbsp melted butter
  • ½ tsp salt

Equipment

  • large skillet

Method
 

  1. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, nutmeg, cinnamon, and salt.
  2. Combine wet ingredients: In another bowl, whisk milk, pumpkin, egg, melted butter, and vanilla ntil smooth.
  3. Combine and stir: Add wet ingredients to dry ingredients. Stir until just combined and don’t overmix.
  4. Cook: Heat a lightly greased skillet over medium heat. Pour about ¼ cup batter for each pancake. Cook until bubbles form on top, then flip and cook another 1–2 minutes until golden brown.
  5. Serve: Enjoy warm with maple syrup, butter, or a sprinkle of cinnamon sugar.

Notes

Servings and Nutrition: Servings: 4 (makes about 8 pancakes)
  • Calories: 180
  • Protein: 5g
  • Carbohydrates: 26g
  • Fat: 6g
  • Fiber: 2g