It seems that every recipe I am seeing these days is Pumpkin flavored or pumpkin-spiced. And even though I am not the biggest pumpkin lover, I feel like I need to “keep up with the Joneses” so I have been actively trying to incorporate pumpkin in recipes when I can.
Saturday morning, I was craving pancakes. I went into the pantry to grab the pancake ingredients and I saw the pumpkin puree staring at me. So naturally, I decided to incorporate a little bit of pumpkin into the batter to make it pumpkin flavored. I only used one cup of the puree, and that was just the right amount. It was honestly was a perfect balance for someone who wants to be “pumpkin everything” but doesn’t like pumpkin!
I chose to keep it simple and top the pancakes with butter and syrup. But you can use whipped cream, pecans, or add some fruit! The choice is up to you. If you make these Pumpkin Pancakes, please let me know! Leave a comment or tag me on Instagram @thathangrygurl.
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- 1 ½ tsp ground nutmeg
- ¼ cup brownsugar
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 eggs
- 4 tbsp butter melted
- 1 ½ cups milk
- Preheat non-stick skillet to medium heat.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together both of the sugars, vanilla extract,
pumpkin puree, eggs, melted butter, and milk.
- Pour the wet ingredients into the dry ingredients and whisk to combine. The batter will have some lumps, but be careful not to over mix.
- Set the batter aside for 5 minutes.
- Butter the skillet and pour ⅓ cup of batter into the pan.
- Cook each pancake for 4 minutes on each side.