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Luke's Pumpkin Pancakes

A delightful blend of warm spices and sweet pumpkin in fluffy pancakes that embody the essence of fall.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For that light fluffiness; if gluten-free, a 1:1 flour blend works.
  • 2 tablespoons sugar Use brown sugar for a richer flavor.
  • 1 tablespoon baking powder Ensure it's fresh for maximum fluff.
  • 1/2 teaspoon salt To balance the sweetness.
  • 1 teaspoon ground cinnamon The warm hug of spice.
  • 1/2 teaspoon ground nutmeg For that unmistakable fall flavor.
Wet Ingredients
  • 1 cup milk Whole milk for creaminess; almond or oat milk can be substituted.
  • 1/2 cup canned pumpkin puree Ensure it’s 100% pumpkin, not pie filling.
  • 1 large egg Room temperature eggs blend better into batters.
  • 2 tablespoons melted butter Unsalted; or coconut oil for a dairy-free option.
  • 1 teaspoon vanilla extract A flavor enhancer that elevates pancakes.

Method
 

Preparation
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  2. In another bowl, mix the wet ingredients: milk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid over-mixing.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat (about 350°F).
  2. Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface (2-3 minutes).
  3. Flip each pancake and continue to cook until golden brown (2 more minutes).
  4. Serve warm with maple syrup, whipped cream, or your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.