I’m digging the everything pumpkin lately! These pumpkin pancakes paired well with my coffee and pumpkin creamer. I have to admit I do have Christmas decor up, but I always do that early since December feels so short and we never have time. I do keep my dining room Fall/Thanksgiving theme until Thanksgiving day. The weather if FINALLY cooler and more Fall like so this week will be full of yummy recipes.
Fluffy Pumpkin Pancakes
(Adapted from if you give a blonde a kitchen)
1 1/4 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup pumpkin spice coffee creamer*
1/2 cup low-fat milk
1/3 cup canned pumpkin pureé
2 tablespoons melted butter
1 egg
In a large bowl, whisk together flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
In a medium bowl, mix together milk, pumpkin pureé, butter and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated.
Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface.
Serve immediately with butter and syrup. (Oh, and a cup of coffee!)
NOTES
Pumpkin spice coffee creamer can be substituted with whole milk or low-fat milk.
Recipe can be easily doubled (just make sure you use a bigger bowl!)
