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Celina Swartz

Pumpkin Pancakes Recipe

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup All purpose Flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 cup Pumpkin Puree
  • 1/2 cup Milk
  • 1 tsp Vanilla extract
  • 2 tbsp Unsalted butter, melted
  • 2 tbsp Brown sugar
  • Top with maple syrup, powdered sugar
Cinnamon Butter
  • 1 Stick unsalted butter, softened
  • 1 tbsp Brown sugar
  • 1 tsp Cinnamon

Method
 

Pumpkin Pancakes
  1. In a large bowl combine the egg, milk, melted butter, vanilla, pumpkin puree, and brown sugar, then whisk to combine and set aside.
  2. In a medium bowl combine the flour, baking powder, baking soda, salt, and spices then whisk together.
    Add the dry ingredients to the wet ingredients then mix together until just combined.
  3. Heat a lightly buttered griddle or frying pan over medium to medium-low heat. Add about 1/3 cup of batter and spread out using a spatula then cook on each side until golden.
    Top with some of that cinnamon butter and maple syrup. ENJOY!
Cinnamon Butter
  1. To make the cinnamon butter, combine unsalted butter, cinnamon, brown sugar. Mix together until smooth and set aside.