Ingredients
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• 2 tbsp sugar or coconut sugar
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt
• 1 cup milk (dairy, almond, or oat)
• 1 egg
• ¼ cup pumpkin puree (unsweetened)
• 1 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat milk, egg, pumpkin puree, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined. Don’t overmix—a few lumps are okay!
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top and edges look set.
- Flip and cook 1–2 minutes more, until golden brown.
- Serve warm in stacks with maple syrup, whipped cream, or a sprinkle of chopped pecans!
💡 Pro tip: For extra fluffiness, let the batter rest 5 minutes before cooking.
✨ Perfect for cozy weekend mornings, Thanksgiving brunch, or turning breakfast into dessert!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 8 (2–3 pancakes per serving) , Calories : 120 , Net Carbs: 18g , Fats: 4g , Protein: 4g