Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin purée
- 1/2 cup milk (or buttermilk for extra tenderness)
- 1 egg
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted butter
- Maple syrup, toasted pecans, and extra berries for topping
Instructions
- In a large bowl, whisk together flour, sugars, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, combine pumpkin purée, milk, egg, and melted butter; stir until smooth.
- Pour wet ingredients into dry and mix until just combined — do not overmix.
- Preheat a skillet or griddle over medium heat and lightly grease.
- Pour 1/4 cup batter per pancake. Cook until bubbles form on surface, then flip and cook 1–2 minutes more.
- Serve warm with maple syrup, toasted pecans, and fresh berries.
Notes
- For gluten-free: Substitute 1:1 GF flour blend.
- To make vegan: Use flax egg (1 tbsp ground flax + 3 tbsp water), unsweetened almond milk, and vegan butter.
- Add 1/2 teaspoon vanilla extract for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 265 Kcal
- Sugar: 14g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
