Fluffy Pumpkin Pancakes (Printable Version)
Light and fluffy pancakes infused with pumpkin and warming spices for a cozy start.
# Ingredients Required:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
12 grams granulated sugar
03 -
4 grams baking powder
04 -
2 grams baking soda
05 -
1 gram ground cinnamon
06 -
0.5 gram ground ginger
07 -
0.5 gram ground nutmeg
08 -
1.5 grams salt
→ Wet Ingredients
09 -
180 milliliters buttermilk
10 -
120 grams canned pumpkin puree
11 -
1 large egg
12 -
28 grams unsalted melted butter
13 -
5 milliliters vanilla extract
→ For Cooking
14 -
Butter for greasing the pan
# Guide to Cooking:
01 -
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly blended.
02 -
In a separate bowl, blend the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
03 -
Pour the wet mixture into the dry ingredients and gently fold until just combined; retain some lumps to avoid overmixing.
04 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
05 -
Pour 60 milliliters (1/4 cup) of batter per pancake onto the skillet and cook for 2 to 3 minutes until bubbles appear on the surface and edges look set.
06 -
Carefully flip each pancake and cook for an additional 2 to 3 minutes until golden brown and fully cooked.
07 -
Continue cooking remaining batter, adding butter to the skillet as needed. Serve immediately with preferred toppings such as maple syrup, whipped cream, or a sprinkle of cinnamon.
# Extra Suggestions:
01 -
For fluffier pancakes, avoid overmixing the batter to keep it light and airy.