Pumpkin Pancakes with Maple Syrup

$- 1 cup all-purpose flour - 1 cup canned pumpkin puree - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 large egg - 1 cup buttermilk - 2 tablespoons melted butter - Maple syrup for serving - Whipped cream (optional) The main ingredients create a warm and comforting flavor. Pumpkin puree gives the pancakes their rich texture. The spices add warmth and depth. Baking powder and baking soda help the pancakes rise. - Chopped nuts (like walnuts or pecans) - Raisins or chocolate chips - Fresh fruit (like bananas or berries) - A sprinkle of powdered sugar Toppings can change the pancake experience. Nuts add crunch, while chocolate chips offer sweetness. Fresh fruit brings brightness and a burst of flavor. - Grade A (light and mild) - Grade B (dark and robust) - Organic maple syrup (pure and natural) Maple syrup is the perfect finish for pumpkin pancakes. Grade A syrup works well for a lighter taste. Grade B syrup gives a stronger flavor that pairs well with the spices. Organic syrup is a great choice for those who prefer pure ingredients. Start with a clean mixing bowl. Add 1 cup of all-purpose flour. Then, mix in 2 tablespoons of brown sugar. Next, add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Sprinkle in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Finally, add 1/4 teaspoon of salt. Stir everything well until combined. This mix brings warmth to your pancakes. In another bowl, whisk together 1 cup of canned pumpkin puree. Then add 1 large egg and 1 cup of buttermilk. Pour in 2 tablespoons of melted butter. Whisk until the mixture is smooth and creamy. This blend adds moisture and a rich flavor to the pancakes. Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a little butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. The edges should look set. Flip the pancakes and cook for another 2 minutes, until golden brown. Repeat with the remaining batter. Serve warm with a drizzle of maple syrup and optional whipped cream. Enjoy this delightful breakfast treat! To make fluffy pumpkin pancakes, start with fresh ingredients. Use a light touch when mixing. Overmixing can make pancakes tough. Mix until just combined. A few lumps are okay. Let the batter rest for about five minutes. This helps the pancakes rise better. Preheat your griddle to medium heat. This ensures even cooking. Lightly grease the surface with butter or cooking spray. Pour 1/4 cup of batter for each pancake. Wait for bubbles to form before flipping. This usually takes about 2-3 minutes. Cook until both sides are golden brown. Adjust the heat if pancakes brown too quickly. If you have leftover pancakes, let them cool first. Stack them with parchment paper between each one. Place them in a sealed container. You can store them in the fridge for up to three days. For longer storage, freeze the pancakes. Just thaw and reheat in the toaster or microwave when ready to eat. {{image_2}} You can swap all-purpose flour for other types. Try whole wheat flour for more fiber. Almond flour gives a nutty taste, while gluten-free blends work for those with allergies. Each flour changes texture and flavor slightly. Experiment to find your favorite mix. Besides the classic cinnamon, you can add more spices. Cloves bring a warm kick. Cardamom adds a sweet and spicy note. A pinch of allspice gives a unique twist. You can also add vanilla extract for extra flavor depth. Mix and match to suit your taste. To make these pancakes vegan, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water and let it sit. Use almond milk or soy milk instead of buttermilk. Coconut oil can replace melted butter for a rich flavor. Enjoy these tasty vegan options without losing the pumpkin goodness! Pumpkin is packed with nutrients. It is low in calories and high in fiber. A one-cup serving offers about 50 calories, making it a smart choice. It contains vitamins A and C, which help support your immune system. The bright orange color shows it has beta-carotene, an antioxidant. This helps keep your skin healthy and can improve vision. Plus, pumpkin has potassium, which is great for heart health. Buttermilk adds a rich, tangy flavor to pancakes. It also makes them soft and fluffy. Buttermilk is lower in fat than regular milk. It helps with digestion due to its probiotics. This can make your gut happy and healthy. Using buttermilk can also enhance the overall taste of your pancakes. It balances the sweetness from the pumpkin and sugar. Natural sweeteners like maple syrup bring pure flavors to pancakes. They offer a deep, rich taste that sugar lacks. Maple syrup has vitamins and minerals, making it a better choice. It has antioxidants that can help your body fight free radicals. Using natural sweeteners reduces the need for processed sugars. This keeps your pancakes healthy and enjoyable. Yes, you can use fresh pumpkin. Start by roasting or boiling a pumpkin until it's soft. Then, mash it or blend it until smooth. Fresh pumpkin has a lighter taste, so you may need to adjust spices. You may also find it a bit more watery than canned pumpkin. You can use applesauce or mashed banana as an egg substitute. Use 1/4 cup of either for each egg. This keeps your pancakes moist and adds sweetness. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Pumpkin puree is pureed pumpkin with no added spices. It is pure and simple. Pumpkin pie filling contains spices, sugar, and other ingredients. It is ready to use in pies. For pancakes, stick to pumpkin puree. This ensures your flavors shine through without extra sweetness. This blog post covered everything about making pumpkin pancakes. We explored the key ingredients, cooking steps, and tips for fluffy results. We also shared fun variations and health benefits of pumpkin. Simple changes can make your meal both tasty and nutritious. So, gather your ingredients and get creative in the kitchen! You can enjoy homemade pumpkin pancakes that are easy, delicious, and good for you. Happy cooking!$

Pumpkin Pancakes with Maple Syrup

Indulge in the cozy flavors of fall with these delicious pumpkin spice pancakes! Perfectly fluffy and bursting with spices, they make a delightful breakfast treat. Just mix simple ingredients like pumpkin puree, flour, and warm spices, and enjoy them topped with maple syrup and whipped cream. Click through to explore this tasty recipe and elevate your morning routine! #PumpkinSpicePancakes #FallRecipes #BreakfastIdeas #PancakeLovers

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Ingredients

1 cup all-purpose flour

1 cup canned pumpkin puree

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 large egg

1 cup buttermilk

2 tablespoons melted butter

Maple syrup for serving

Whipped cream (optional)

Instructions

In a mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix well to combine the dry ingredients.

In another bowl, whisk together the pumpkin puree, egg, buttermilk, and melted butter until smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.

Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.

Repeat the process with the remaining batter, adjusting heat as necessary to prevent burning.

Serve the pancakes warm, topped with a generous drizzle of maple syrup and whipped cream if desired.

Prep Time 10 minutes | Total Time 25 minutes | Servings 4