Fluffy Pumpkin Pancakes

• 30 min total
• 25 min hands-on
• Serves 4
• 480 kcal
• 11 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1¼ cups milk
• 1 tbsp apple cider vinegar
• 1½ cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ can pumpkin puree (15 oz), about 1 cup; not pumpkin pie filling
• 2 eggs
• 3 tbsp butter
• 1 tsp vanilla extract
• ½ cup maple syrup, to serve
• salt

Method

1. Stir the apple cider vinegar into the milk and set aside 5 minutes to thicken slightly. It works like buttermilk and makes the pancakes fluffy.
2. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and ½ tsp salt.
3. Melt 2 tbsp of the butter in the large nonstick skillet you’ll cook in, then pour it into a second bowl. Add the pumpkin puree, soured milk, eggs and vanilla extract and whisk until smooth. Pour into the dry ingredients and fold gently, just until no dry flour remains. A few lumps are fine. Rest the batter 5 minutes.
4. Heat the skillet over medium-low heat and brush with a little of the remaining butter. Pour ¼-cup scoops of batter into the pan and spread them slightly (the batter is thick). Cook 2–3 minutes, until bubbles form on top and the edges look set, then flip and cook 1–2 minutes more, until golden and cooked through. Pumpkin pancakes brown faster than plain ones, so keep the heat moderate.
5. Keep the cooked pancakes warm under a clean kitchen towel while you make the rest, buttering the pan as needed. Serve with the maple syrup.

More recipes like this

Classic Fluffy Pancakes30 min Black Bean Breakfast Burritos20 min

Make-Ahead Veggie Egg MuffinsIn the Tablewise app

Easy One-Bowl Banana Bread95 min One-Bowl Pumpkin Bread100 min

Egg & Cheese English Muffin SandwichesIn the Tablewise app