Heat a griddle or large skillet over medium heat. Brush the surface with melted butter, bacon grease, or oil. Scoop about cup of batter onto the pan and spread slightly into a circle. Cook until the edges are becoming slightly dry and the bottom is golden brown, about 3-5 minutes. Flip pancake and continue cooking until the other side is browned, another 2-3 minutes. Adjust heat if needed if pancakes are not browning, or they are burning.
Repeat with remaining batter, keeping the finished pancakes warm in a 200F oven, serving immediately, or cooling to store. Cooled pancakes can be stored in a zipper bag in the freezer and reheated in the microwave. Serve with chopped walnuts or pecans, syrup, and/or whipped cream.
Serving: 1pancake Calories: 120kcal Carbohydrates: 18g Protein: 3g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 22mg Sodium: 312mg Potassium: 100mg Fiber: 1g Sugar: 5g Vitamin A: 2457IU Vitamin C: 1mg Calcium: 83mg Iron: 1mg
I originally shared this recipe on the blog in September 2022. Im re-sharing it with my readers today with a video tutorial to make it even easier for you to make them at home! Â It is truly pumpkin season everywhere you look these days, isnt it?? If youve been following our familys journey these past few months youll know were currently living in Bucharest, Romania or as I like to call it, the land of horrendous traffic and no canned pumpkin. Yes, thats right folks. There is not one can of pureed pumpkin to be found in this city which makes this girl just a little bit sad. Ok, a lot sad.
Looking for more fall-inspired recipes? click here for all my favourite recipes for fall!
Serving: 1serving Calories: 175kcal Carbohydrates: 25g Protein: 4g Fat: 7g Saturated Fat: 4g Cholesterol: 37mg Sodium: 109mg Potassium: 185mg Fiber: 1g Sugar: 9g Vitamin A: 2649IU Vitamin C: 1mg Calcium: 87mg Iron: 1mg
What you need forfluffy pumpkin spice pancakes + substitutions:
Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about cup batter per pancake onto griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat process with remaining batter. Serve immediately with maple syrup and butter.
For these pumpkin spice pancakes, we used thegluten free flour blendfrom King Arthur Flour. This works great, just make sure to check the allergen label since they have changed their allergen label recently.
Why is there vinegar in these pumpkin pancakes?
Calories: 140kcal Carbohydrates: 25g Protein: 1g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Sodium: 249mg Potassium: 134mg Fiber: 2g Sugar: 6g Vitamin A: 2118IU Vitamin C: 1mg Calcium: 91mg Iron: 2mg
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I used hemp milk instead of almont milk, its what I had, I also used cardamom instead of ginger, the flavor is good, however they dont turn crispy, they come off the griddle a bit mushy, any suggestions?
These pancakes are a bit denser than usual pancakes thanks to the weight of the pumpkin puree, but with a slight increase incookingtime you are left with a flavorful start to your day. Serve these up for breakfast throughout fall and the holiday season.
Place flour, sugar, baking powder and pumpkinpiespice in a medium bowl and whisk to evenly distribute ingredients.In a separate bowl addmilk, pumpkin, melted butter and egg. Whisk to fully combine.Add wetingredientsto dry ingredients and fold just enough to wet dry ingredients.
Heat a skillet over medium heat. Add butter orcooking spray and then 1/4 cup of batter for each pancake.Cook each pancake for 3-4 minutes on each side or until the edges are browned.Serve pancakes with a pat of butter, chopped pecans and warmed maple syrup.