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Fluffy Pumpkin Pancakes

These fluffy, spiced pumpkin pancakes combine pumpkin puree with classic pancake ingredients for a comforting breakfast treat, perfect for busy families and health-conscious individuals during the fall season.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs Create structure and richness while binding the ingredients.
  • 1/4 cup granulated sugar Adds sweetness to balance flavors.
  • 1 cup pumpkin puree Provides moisture and rich flavor.
  • 1 cup low-fat buttermilk Contributes to tenderness.
  • 2 tablespoons extra light olive oil Keeps pancakes moist.
  • 1/2 teaspoon salt Enhances flavors.
Dry Ingredients
  • 1 cup all-purpose flour Base for pancake structure.
  • 2 teaspoons baking powder Helps pancakes rise and become fluffy.
  • 1 teaspoon ground cinnamon Adds warm spice notes.

Method
 

Preparation
  1. In a large mixing bowl, whisk together eggs and sugar until well blended.
  2. Whisk in pumpkin puree, buttermilk, olive oil, and salt.
  3. In a separate bowl, sift together flour, baking powder, and cinnamon.
  4. Whisk the flour mixture into the pumpkin mixture until smooth.
  5. Allow the pancake batter to rest for 5 to 10 minutes for fluffier pancakes.
Cooking
  1. Heat a large non-stick skillet or griddle over medium heat, adding enough oil to lightly coat the surface.
  2. Spoon batter into the pan (about 2 to 3 tablespoons per pancake).
  3. Cook until bubbles form and pop on top, about 2 minutes.
  4. Flip and cook until golden brown, about 2 minutes.
  5. Repeat with remaining batter, adding more oil as needed.
Serving
  1. Enjoy the pancakes warm, drizzled with maple syrup.

Notes

For best results, let the batter rest before cooking. Avoid overmixing to keep pancakes fluffy.