Description
Got leftover pumpkin puree? 🎃🥞 Turn it into a batch of fluffy pumpkin pancakes! They’re perfect for breakfast now or freezing for busy mornings later. 🍂✨
🎃 FLUFFY PUMPKIN PANCAKES
Ingredients:
1 ¼ cups all-purpose flour
2 tablespoons brown sugar
2 ½ teaspoons baking powder
1 teaspoon pumpkin pie spice or cinnamon
¼ teaspoon salt
1 cup milk
½ cup canned pumpkin purée
1 large egg
2 tablespoons melted butter
Instructions:
1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, whisk the egg, then add the milk, pumpkin purée, and melted butter.
3. Pour the wet ingredients into the dry ingredients and gently mix until no visible flour remains.
4. Heat a lightly greased griddle or non-stick pan over medium-high heat.
5. Pour ¼ cup batter per pancake and cook for about 2 minutes, until bubbles form and the edges are defined.
6. Flip and cook for another minute. Repeat with the remaining batter.
7. Serve warm with maple syrup! 🍁
Storage: Refrigerate cooled pancakes in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the microwave for 15–30 seconds or in the toaster.
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