Pumpkin Pancakes Recipe

Ingredients
- 1½ cups all-purpose flour (180 grams)
- 2 tablespoons brown sugar (27 grams)
- 1½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda (5 grams)
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon (5 grams)
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1½ cups milk (341 grams, room temperature)
- ¾ cup pumpkin purée (170 grams (NOT pumpkin pie filling!))
- 2 large eggs (100 grams, room temperature)
- 3 tablespoons unsalted butter (42 grams, melted (⅜ stick), plus more for cooking)
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- 1
Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
- 2
Whisk
- 3
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together.
- 4
Mix
- 5
In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.
- 6
Combine
- 7
Pour the wet ingredients into the dry and mix until just combined. Lumps are okay!
- 8
Cook
- 9
To the hot pan, add enough butter to coat the bottom of the pan. Pour in ⅓ cup of batter. Cook until the edges start to dry and bubbles pop. Flip and cook for another 3-4 minutes until golden on the second side.
4 min - 10
Repeat until all of the batter has been used.
Nutrition
Per serving (based on 4 servings)




