Fluffy Pumpkin Pancakes
What better way to embrace the fall season than with a stack of fluffy, golden-brown Pumpkin Pancakes!
Servings: 8
Calories: 276kcal
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (divided)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups plain yogurt (room temperature (not Greek yogurt)
- ¼ cup chopped pecans optional garnish
- whipped cream optional garnish
Instructions
- In a large mixing bowl, whisk flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside
- Melt 3 tablespoons of butter in a medium-sized microwave-safe bowl. Whisk in eggs, pumpkin purée, and yogurt.
- Gently fold the pumpkin mixture into the flour mixture until just combined. You do not want to over-mix the batter.
- Let the batter sit for five minutes while you heat up your skillet. (The batter is ready when its appearance is puffy looking with small bubbles forming).
- Melt the remaining 1 tablespoon of butter in a large skillet over medium-low heat.
- Once the butter has started to bubble, scoop 1/3 cup of the batter into the skillet. Flatten slightly with a soft silicone spatula or flipper.
- Cook on low heat for 3 to 4 minutes on each side (or when the edges of the pancake start to brown) Flip and repeat on the other side.
- Keep pancakes warmed in an oven set to 200° F while you finish cooking the rest.
- Serve with crushed pecans and whipped cream
Nutrition
Calories: 276kcal | Carbohydrates: 36g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 239mg | Potassium: 134mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5039IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg