Name: Light and Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 serving(s)
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 pinch clove; 1 cup 1% low-fat milk (can be any kind); 6 tablespoons canned pumpkin puree; 2 tablespoons melted butter; 1 egg

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Light and Fluffy Pumpkin Pancakes created by Izy Hossack

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These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

Ready In:: 16mins
Serves:
Units:

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ingredients

1 ¹⁄₄ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¹⁄₂ teaspoon cinnamon
¹⁄₂ teaspoon ginger
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

directions

Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.

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RECIPE MADE WITH LOVE BY

@Hopes in the kitchen

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@Hopes in the kitchen

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"These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine"

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review by ida t.

11/28/2021

This is an excellant pumpkin pancake recipe! Light, fluffy, and flavorful.

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review by Sandra H.

11/26/2021

These are my favorite fall holiday season pancakes. When the canned pumpkin is available in the stores, it’s on! These pancakes are light, fluffy and oh so delicious ??

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review by cuppycakes

1/3/2021

My kids don't like it. They thought the pumpkin made the pancakes too moist. (is there such a thing as too moist?)

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review by mary.nance.ellis

12/3/2019

My husband and I made these strictly by the recipe, except for using whole milk instead of 1%. They cooked perfectly all the way through and were absolutely scrumptious. What a perfect way to use up the leftover pumpkin from the partial can we used to make our Thanksgiving pumpkin pie! (My only suggestion is maybe to cook them over medium low instead of medium, especially if your stovetop tends to heat up fast like many newer ones do.)

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review by jenni.s

10/20/2019

These were the best pancakes I've ever had. I used buttermilk (I added an extra tablespoon or two since the batter was thick) and sprinkled on some pecans. Loved it!

3

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