Fall is in the air, and what better way to celebrate the season than with a stack of fluffy Pumpkin Pancakes drizzled with luscious maple butter? These delightful pancakes are not only a feast for the eyes but also a warm hug for your taste buds. With just a hint of cinnamon and nutmeg, each bite transports you to a cozy autumn morning, making them the perfect breakfast treat for family gatherings or lazy weekends. Ready to impress your loved ones and elevate your brunch game? Let’s dive into this mouthwatering recipe that’s sure to become a seasonal favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1 large egg
- Maple syrup for serving
- Butter for serving
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and nutmeg. Whisk the dry ingredients together until well blended.
- In a separate medium bowl, whisk together the pumpkin puree, milk, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula. Stir until just combined, being careful not to overmix. Some small lumps are okay.
- Let the pancake batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- For the maple butter, soften butter and mix with pure maple syrup until well combined.
- Serve pancakes warm, topped with a dollop of maple butter and additional maple syrup if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir gently. Overmixing can lead to tough pancakes, so it’s okay if the batter is a little lumpy.
- Rest the Batter: Allowing the batter to rest for 5 minutes is crucial. This step helps the flour absorb the liquid and gives the baking powder time to activate, resulting in fluffier pancakes.
- Perfect Heat: Ensure your skillet or griddle is at medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. A drop of water should sizzle and evaporate when the pan is ready.
- Customize Your Spices: Feel free to adjust the spices to your liking. Adding a pinch of ginger or cloves can give your pancakes an extra kick of flavor.
- Make It Ahead: You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a quick stir before cooking, and you’ll have a hassle-free breakfast ready to go!
- Serving Suggestions: Besides maple butter, these pancakes pair wonderfully with whipped cream, chopped nuts, or even a sprinkle of powdered sugar for an extra touch of sweetness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 60mg
