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Cinnamon Pumpkin Pancakes

Moist Cinnamon Pumpkin Pancakes to Brighten Your Brunch

These Cinnamon Pumpkin Pancakes celebrate fall flavors with their fluffy texture and warm spices, making them a perfect brunch treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/4 cup Packed Light Brown Sugar White sugar can be used.
  • 2 tsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Kosher Salt Regular salt is a good alternative.
  • 1 tsp Ground Cinnamon Fresh spices yield the best flavor.
  • 1/4 tsp Ground Nutmeg Fresh spices yield the best flavor.
  • 1/4 tsp Ground Ginger Fresh spices yield the best flavor.
  • 1/4 tsp Ground Cloves Fresh spices yield the best flavor.
  • 1 cup Buttermilk (Room Temp) Replace with regular milk mixed with vinegar.
  • 1 cup Canned Pumpkin Not pie filling.
  • 1 large Egg (Room Temp) Flax egg can be used for vegan option.
  • 2 tbsp Unsalted Butter (Melted and Cooled) Oil or vegan butter can be swapped in.
  • 1 tsp Pure Vanilla Extract Optional but recommended.
For Serving
  • 1 tbsp Butter To serve.
  • 1/4 cup Maple Syrup To serve.

Equipment

  • Electric griddle
  • Large Bowl
  • medium bowl
  • Whisk
  • Cooking spray

Method
 

Cooking Instructions
  1. Preheat your cooking surface to 350°F.
  2. In a large bowl, whisk together all dry ingredients.
  3. In a separate bowl, mix wet ingredients until smooth.
  4. Gently combine wet and dry ingredients until just mixed.
  5. Let the batter rest for about 5 minutes.
  6. Lightly grease surface and pour 1/3 cup batter for each pancake.
  7. Cook each pancake until bubbles form; flip and cook until browned.
  8. Repeat cooking process with remaining batter.
  9. Serve warm with butter and maple syrup.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 600IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

These pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.

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