Ingredients
Cinnamon Pumpkin Spice Pancakes:
- 1 cup All-purpose flour
- 2 TBSP Brown sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 cup Buttermilk
- ½ cup Pumpkin puree
- 1 Egg
- 2 TBSP Unsalted butter melted
- 1 tsp Vanilla extract
- 2 TBSP Butter or oil
- 4 TBSP Maple syrup
Milk:
- 16 oz Milk (of your choice)
Instructions
- Preheat your griddle or non-stick skillet over medium heat.
- In a large mixing bowl, combine dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix well.
- In another bowl, whisk together wet ingredients: buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Grease the preheated griddle or skillet with a small amount of butter or oil.
- Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Remove the pancakes from the griddle and keep warm.
- In a small saucepan, heat the maple syrup over low heat until warm. You can also do this in the microwave using a microwave-safe bowl.
- Serve the pancakes warm, drizzled with the warm maple syrup.
- Enjoy your delicious homemade cinnamon pumpkin spice pancakes with a glass of cold milk!
Nutrition
Calories: 859kcal | Carbohydrates: 110g | Protein: 22g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1124mg | Potassium: 857mg | Fiber: 4g | Sugar: 55g | Vitamin A: 10920IU | Vitamin C: 3mg | Calcium: 646mg | Iron: 5mg
Cinnamon Pumpkin Spice Pancakes
Ingredients
Cinnamon Pumpkin Spice Pancakes:
- 1 cup All-purpose flour
- 2 TBSP Brown sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 cup Buttermilk
- ½ cup Pumpkin puree
- 1 Egg
- 2 TBSP Unsalted butter melted
- 1 tsp Vanilla extract
- 2 TBSP Butter or oil
- 4 TBSP Maple syrup
Milk:
- 16 oz Milk (of your choice)
Instructions
- Preheat your griddle or non-stick skillet over medium heat.
- In a large mixing bowl, combine dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix well.
- In another bowl, whisk together wet ingredients: buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Grease the preheated griddle or skillet with a small amount of butter or oil.
- Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Remove the pancakes from the griddle and keep warm.
- In a small saucepan, heat the maple syrup over low heat until warm. You can also do this in the microwave using a microwave-safe bowl.
- Serve the pancakes warm, drizzled with the warm maple syrup.
- Enjoy your delicious homemade cinnamon pumpkin spice pancakes with a glass of cold milk!
Nutrition
Calories: 859kcalCarbohydrates: 110gProtein: 22gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 182mgSodium: 1124mgPotassium: 857mgFiber: 4gSugar: 55gVitamin A: 10920IUVitamin C: 3mgCalcium: 646mgIron: 5mg
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