As the autumn season is settling in nice and cozy, I love to make recipes that go together just perfect with it. So, as you’ve seen on my blog, I love love love pancakes and I have a lot of different recipes for them. This time I have chosen to make some pumpkin pancakes.
This fall I have experimented a lot with apple and pumpkin. Many different recipes will come as soon as I will find the time to write all of them. Until now I had time just to bake bake bake and make the pictures; but, I promise to make time to share all the recipes with you. And, I will start with this perfect pumpkin pancakes recipe.
You can find pumpkin all over this time of the year. You can even find canned pumpkin puree. But, because is pumpkin season I recommend to use fresh pumpkin. I prefer to buy the pumpkins, bake them, pure them and store the puree in the refrigerator up to 1 week or freeze it and use it when you need it.
Back to my perfect pumpkin pancakes recipe, this is so easy to make and the pancakes are so fluffy and full of flavor from the pumpkin, cinnamon, ginger, and nutmeg.
These pumpkin pancakes are just perfect on a chilly autumn weekend day, I always love to make pancakes for my husband Sunday morning. It’s our little tradition and he loves devouring the pancakes as much as I love making them!
If you are looking for other great pancake recipes, be sure to try these ones also :
- Simply Perfect American Pancakes
- Mini Nutella Pancakes
- Lemon Pikelets
- Simple Crepes Recipe with a little twist
- 3-Ingredient Healthy Banana Pancakes
Perfect pumpkin pancakes recipe, fluffy and full of flavor from the pumpkin, cinnamon, ginger, and nutmeg.
- 256 gr flour
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 50 gr brown sugar
- 50 gr sugar
- 1 tsp vanilla essence
- 2 buc eggs
- 225 gr pumpkin puree
- 4 tbsp butter, melted
- 375 ml milk
Preheat a non-stick pan to medium heat.
In a bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Use a separate bowl to whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Pour the dry ingredients over the wet and whisk to combine. The batter will be a little lumpy, don't over mix it.
Set the batter aside for 10-15 minutes.
Butter or oil your pan. Pour 2 tablespoons of batter for each pancake and spread into a circle.
Cook each pancake for approximately 1-2 minutes (depending by the heat) per side until little bubbles appear on surface.
Serve the pancakes with butter, syrup, whipped cream, jam or any other favorite toppings. You can also serve them as they are because they are delicious like this too.