Kick off your fall weekend with a cozy and delicious breakfast-Pumpkin Pancakes! Infused with the warm flavors of pumpkin and spices, these pancakes pair perfectly with a hot cup of mate cocido or coffee.
Note: The full instructions are provided in the recipe card below.
Whisk together eggs, milk, salt, vanilla, pumpkin, sugar, and melted butter.
Sift flour, sugar, cinnamon, ginger, nutmeg, cloves, and baking powder into the pumpkin mixture.
Stir until combined.
Heat a greased skillet.
Cook ½ cup of batter for 3 minutes per side until golden.
Serve warm with your choice of toppings.
Camila's Tips & Variations
I recommend using a nonstick skillet since it is designed to prevent sticking. Lightly greasing it once should be enough. However, if your pan is older, you might need to add a little more grease each time to prevent the pancakes from sticking.
Cook at medium-low heat. If the heat is too high, the pancakes will cook too quickly on the outside and be doughy in the center. Medium heat allows the pancakes to cook evenly throughout.
When bubbles appear on the surface of the batter, and the edges start to look set, it's time to flip the pancakes.
Don't press down on the pancakes while they are cooking. This will force out the air and make them dense.
Kick off your fall weekend with a cozy and delicious breakfast-Pumpkin Pancakes! Infused with the warm flavors of pumpkin and spices, these pancakes pair perfectly with a hot cup of mate cocido or coffee. They're easy to make and sure to please everyone at the table.For more Pancake recipes, check out Blueberry Pancakes, Banana Pancakes, and Buttermilk Pancakes. They are all delicious, especially when paired with our homemade pancake syrup.
In a large bowl, add pumpkin, sugar, eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
Place a sifter over the pumpkin mixture and sift together the flour, cinnamon, nutmeg, ginger, cloves, and baking powder. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's fine if the batter is slightly lumpy. Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Using a 3.25-oz portion scoop or a ½ cup measuring cup, pour the batter into the skillet.
Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
Flip the pancake and cook for 1 minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
Serve the pancakes warm with your favorite toppings.
Notes
How to Store:
Pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
How to Freeze:
Let the pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
Nutrition
Nutrition Facts
Pumpkin Pancakes
Amount per Serving
Calories
162
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
52
mg
17
%
Sodium
146
mg
6
%
Potassium
136
mg
4
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
2.961
IU
0
%
Vitamin C
1
mg
1
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
