Pumpkin Pancakes

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4 servings

Yield: 12 pancakes

Fluffy and full of autumnal spices, pumpkin pancakes make for a delicious fall breakfast. They’re just as easy to make as any regular old pancake and only require a few additional ingredients. We made a delicious maple bourbon whipped cream to go on top, but you can also use regular whipped cream or plain maple syrup. 

Shape the pancakes into pumpkins or leave them as regular circles—either way, they’re sure to please kids and grownups alike.

Ingredients

For the Pumpkin Pancakes:

• 1 1/2 cups flour

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 teaspoons pumpkin pie spice

• 2 tablespoons brown sugar

• 1 egg, beaten

• 1 1/4 cups milk

• 1 cup pumpkin puree

• 1/2 teaspoon pure vanilla extract

• 2 tablespoons melted butter

For the Whipped Cream:

• 1 pint heavy cream

• 1/2 teaspoon maple extract

• 1/2 teaspoon pure vanilla extract

• 1 teaspoon bourbon whiskey

• 1/2 cup confectioners' sugar

Steps to Make It

Make the Pancakes

1. Gather the ingredients.

   

2. Mix the flour, baking powder, salt, and pumpkin pie spice together in a bowl until well combined.

   

3. Beat the brown sugar, egg, milk, pumpkin puree, vanilla extract, and melted butter together in another bowl until well mixed.

   

4. Add the dry ingredients to the wet ingredients until the dry ingredients are just moistened. Do not overmix.

   

5. Heat a non-stick or cast iron skillet on medium low heat. Once it is hot add cooking spray or butter and place a1/3 cup of batter into the skillet. Cook for 1 to 2 minutes and then flip. Continue cooking until cooked through, usually less than a minute.

   

6. Continue cooking the pancakes. While they are cooking you can also prepare the whipped cream.

Make the Whipped Cream

1. Gather the ingredients.

   

2. Whip the cream in a chilled bowl with a hand mixer until soft peaks form.

   

3. Add in the extracts and sugar and beat for a few more seconds or until slightly stiffer peaks form. Do not overbeat or it will become butter. Once pancakes are all cooked, serve with the whipped cream.

   

Recipe Variations

• We used regular white flour, but to kick up the nutrition factor, you can use whole wheat flour. This also makes the pancakes look even more pumpkiny. They will be a bit darker in color and richer in flavor.  You can substitute one for one, just add another 1/4 cup of milk as the whole wheat flour mixture will be thicker. 
• You can make these pancakes vegan and dairy free. Use egg replacer or applesauce to in place of the beaten egg and a dairy-free milk, such as oat or almond milks. You can use unsweetened or sweetened non-dairy milk. Vanilla flavored milk also tastes great in this recipe.

Nutrition Facts
Servings: 4
Amount per serving
Calories	783
% Daily Value*
Total Fat 51g	66%
Saturated Fat 32g	161%
Cholesterol 200mg	67%
Sodium 766mg	33%
Total Carbohydrate 69g	25%
Dietary Fiber 3g	11%
Total Sugars 29g
Protein 13g
Vitamin C 3mg	17%
Calcium 420mg	32%
Iron 4mg	22%
Potassium 439mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.