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Pumpkin Pancakes Recipe

Easy pumpkin pancakes made with real pumpkin, cinnamon and nutmeg! These soft, fluffy pancakes are the perfect cozy fall breakfast.
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Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup pumpkin puree
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup brown sugar
  • 1 large egg
  • 2 tablespoons melted butter
  • Cooking spray for frying

Method
 

  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
  2. In a separate bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
  5. Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form pancakes approximately 3–4 inches in diameter.
  6. Cook for 2–3 minutes on each side, or until golden brown and cooked through.
  7. Serve warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts.