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    Home » Breakfast

    Pumpkin Pancakes

    Oct 28, 2019 by Nikki

    Jump to Recipe
    Pumpkin-pancakes-with-butter-on-top-and-syrup-on-the-side

    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!

    Pumpkin-pancakes-stacked-with-a-bite-missing

    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.

    Pumpkin-pancakes-with-butter-on-top

    Pumpkin Pancakes

    Pumpkin Pancakes that are full of flavor yet simple to make.
    3.08 from 1036 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast, Main Course
    Cuisine American
    Servings 6 pancakes

    Ingredients
      

    • 2 cups all-purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon salt
    • 1 ½ teaspoon ground cinnamon
    • 1 ½ teaspoon ground ginger
    • 1 ½ teaspoon ground nutmeg
    • ¼ cup brownsugar
    • ¼ cup sugar
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin puree
    • 2 eggs
    • 4 tablespoon butter melted
    • 1 ½ cups milk

    Instructions
     

    • 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.
    Keyword 20 minute, breakfast, pancakes, Pumpkin
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    Hi, I'm Nikki, the creator and one-woman show behind That Hangry Gurl. In this space, you'll find delicious, easy recipes that take 45 minutes or less to make.

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