Name: Pumpkin Pancakes Recipe
Yield: 4 servings
Cuisine: American
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

10 steps

Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.

Whisk

In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together.

Mix

In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.

Combine

Pour the wet ingredients into the dry and mix until just combined. Lumps are okay!

Cook

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

Repeat until all of the batter has been used.

Progress

0 / 10 steps