Description
These Maple Pumpkin Pancakes are the perfect fall breakfast treat, combining fluffy pancakes with the warm flavors of pumpkin and aromatic spices. Topped with maple syrup, whipped cream, and optional chopped pecans, they offer a cozy and delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup (120 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (120 grams) pumpkin puree
- 3/4 cup (180 milliliters) milk
- 1 large egg
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
For Cooking and Serving
- 2 tablespoons butter (for cooking)
- Whipped cream (for topping)
- Chopped pecans (optional garnish)
Instructions
- Gather Ingredients: Collect all the listed ingredients to ensure a smooth cooking process.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, milk, egg, maple syrup, and vanilla extract, mixing well until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the pancakes fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 2 minutes or until golden brown. Repeat with remaining butter and batter.
- Serve: Stack the pancakes on plates, drizzle with extra maple syrup, top with whipped cream, and sprinkle with chopped pecans if desired. Enjoy warm.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling.
- If the batter is too thick, add a splash more milk to adjust.
- Butter or oil can be used for cooking the pancakes; butter adds extra flavor.
- Optional toppings like whipped cream and pecans add texture and taste but can be omitted for a simpler dish.
