Description

These Pumpkin Pancakes with Maple Syrup are a delightful fall-inspired breakfast treat. Flavored with warm spices like cinnamon, nutmeg, and ginger, and made moist with pumpkin puree, these fluffy pancakes are perfect for a cozy morning. Served with a dusting of powdered sugar and drizzled with pure maple syrup, they balance sweetness with wholesome texture for a comforting start to your day.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Wet Ingredients

1 cup canned pumpkin puree
1 cup milk
2 large eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract
2 tablespoons melted butter

For Serving

Powdered sugar for dusting
Maple syrup

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Instructions

Gather Ingredients: Collect all the listed ingredients to ensure smooth preparation without missing anything.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin puree, milk, eggs, brown sugar, vanilla extract, and melted butter thoroughly until the mixture is smooth and well integrated.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl, then gently fold them together using a spatula. Be careful not to overmix; just stir until combined and there are no large lumps.
Preheat and Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
Serve: Arrange the pancakes on plates, dust with powdered sugar, and drizzle generously with maple syrup. Serve warm and enjoy!

Notes

For fluffier pancakes, avoid overmixing the batter. A few lumps are okay.
You can substitute pumpkin puree with sweet potato puree if desired.
Use whole milk for extra richness, or a plant-based milk for a dairy-free option.
Adjust the spices according to your taste preference or omit ginger if preferred.
Keep cooked pancakes warm in a low oven while finishing the batch.
These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast.