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Master 9 Tricks for Light and Fluffy Pumpkin Pancakes

Light and Fluffy Pumpkin Pancakes
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Make light and fluffy pumpkin pancakes for a cozy autumn breakfast. These pancakes capture the warm spices of the season with real pumpkin purée.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg
  • 2 tablespoons melted butter, plus more for the griddle

Instructions

  1. Whisk dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt) in a large bowl.
  2. In a separate bowl, whisk together milk, pumpkin purée, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffiness.
  4. Heat a lightly buttered griddle or large non-stick skillet over medium heat.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface when it is time to flip.
  7. Flip and cook the second side until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • Use canned pumpkin purée for the best, most consistent results.
  • Adjust spices to your taste; Richard likes a touch more nutmeg.

Nutrition

Find it online: https://delishdiarist.com/light-fluffy-pumpkin-pancakes/