Pumpkin Pancakes
These fluffy pancakes have been a fall favorite in our house for over a decade. They have a hint of sweetness from the maple syrup and some added nutrition from canned pumpkin puree and ground flax seed. Our favorite way to enjoy them is with a little salted butter that is melted and whisked with warm maple syrup and drizzled over top - delicious!
Servings: 20 pancakes
Ingredients
Dry ingredients
- 2¼ cup flour
- 3 tbsp ground flax seed
- 4 tsp baking powder
- 1 tsp cinnamon
- 1 tsp kosher salt
- ½ tsp ground ginger
- a pinch of nutmeg
Wet ingredients
- 2¼ cup whole milk
- ¾ cup canned pumpkin puree
- ¼ cup melted butter
- 2 eggs
- 3 tbsp maple syrup
Instructions
- Whisk the dry ingredients in a large bowl and set aside. Whisk wet ingredients in a medium bowl. Fold wet mixture into dry mixture.
- Heat a nonstick griddle or pan over medium heat. Melt some butter or coconut oil on the heated pan and pour about ¼ cup batter for each pancake. I also find using an ice cream scoop to be super easy for this job. Cook pancakes a few minutes on each side and enjoy with salted butter and warm maple syrup. They are also quite good plain!