Description
Delicious and fluffy pumpkin pancakes made with a blend of pumpkin puree, warm spices, and a light batter. Perfect for a cozy fall breakfast or brunch, these pancakes are easy to prepare and served with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
Wet Ingredients
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites (1/2 cup)
- 2 teaspoons oil (such as coconut or any neutral oil)
- 1 teaspoon vanilla extract
Other
- Cooking spray
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, kosher salt, cinnamon, and pumpkin pie spice. Stir well to evenly distribute all the dry components.
- Prepare Wet Ingredients: In another medium bowl, whisk together the canned pumpkin, brown sugar monk fruit sweetener, fat-free milk, egg whites, oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently mix with a spoon until the batter is just combined and no dry spots remain. Avoid over-mixing to keep pancakes fluffy.
- Heat Skillet: Place a large nonstick skillet or griddle on medium heat and allow it to warm up thoroughly.
- Oil and Pour Batter: Lightly spray the skillet with cooking spray. Pour a heaping 1/4 cup of pancake batter onto the hot surface for each pancake.
- Cook Pancakes: Let the pancakes cook until bubbles start to form on the surface and the edges look set, signaling readiness to flip.
- Flip and Finish Cooking: Carefully flip the pancakes and cook an additional minute or two until golden brown and cooked through.
- Serve and Enjoy: Repeat the cooking process with the remaining batter. Serve warm topped with maple syrup, agave, pumpkin butter, or your favorite toppings as desired.
Notes
- For fluffier pancakes, do not overmix the batter.
- You can substitute fat-free milk with any milk of choice including plant-based milks.
- Adjust pumpkin pie spice amount according to your taste preference.
- Use a nonstick skillet or griddle for best results to prevent sticking.
- These pancakes freeze well; reheat in a toaster or microwave.
- For added protein, try adding a scoop of protein powder or serve with nuts.
