Quick and Easy Pumpkin Pancakes

Stack of Pumpkin Pancakes covered with syrup

These Pumpkin Pancakes Are The Ultimate Autumn Breakfast!! They’re Soft, Full Of Fall Flavor, And Completely Irresistible When Topped With Homemade Cinnamon Buttermilk Syrup.

Serving Size: 6

Ingredients:
  • 1 1/2 cups milk
  • 1 1/3 cup pumpkin puree
  • 1 egg
  • 2 tbsp vegetable oil
  • 2 cups flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
Directions:
    1. Mix together milk. Pumpkin, egg and oil in a medium bowl.

    2. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
    3. Add dry ingredients to wet ingredients and stir just enough to combine.
    4. Heat a lightly greased griddle or frying pan over medium/high heat.
    5. Scoop about ¼ – ⅓ cup for each pancake. Brown on both sides and serve hot.
    6. Serve with cinnamon buttermilk syrup and ENJOY!

Recipe and Photo credit: lilluna.com

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