Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Pumpkin puree: 1 cup (240g)
- Sugar: 1/3 cup (66g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Ginger: 1/2 teaspoon (1g)
- Milk: 1 cup (240ml)
- Egg: 1 large (50g)
- Vanilla extract: 1 teaspoon (5ml)
- Butter or oil: for greasing the pan
Preparation Time:
10 minutes
Cooking Time:
10-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, sugar, milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled or buttered griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot pan for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings, such as butter, syrup, whipped cream, or fruit.
Nutritional Information:
Per pancake (1/8 of recipe):
- Calories: 150
- Fat: 5g
- Carbohydrates: 25g
- Protein: 5g
Dish Characteristics:
- Fluffy and light
- Rich pumpkin flavor
- Warm and comforting
- Perfect for autumn or winter breakfasts
User Comments:
- "These pancakes were so easy to make and they tasted amazing. The pumpkin flavor was perfect."
- "I love that these pancakes are made with whole wheat flour. They're still delicious but much healthier."
- "I made these for my kids and they loved them. They're a great way to get them to eat more vegetables."
Special Precautions and Tips:
- Be sure not to overmix the batter, as this will result in tough pancakes.
- If you don't have pumpkin puree, you can use canned pumpkin instead (1 cup).
- These pancakes can be made ahead of time and reheated in the microwave or toaster oven.
