She Strengthens

Fall Flavors in Every Bite: Pumpkin Pancakes Recipe

Pumpkin is the star of the fall season, and what better way to enjoy it than in a fluffy stack of pancakes? These breakfast treats are infused with the warmth of cinnamon, nutmeg, ginger, and cloves, making them a perfect autumn morning delight.

The Magic of Pumpkin

Pumpkin adds moisture and a subtle sweetness to these pancakes, making them a delicious twist on traditional breakfast fare. And the best part? You can easily whip up a batch in just 30 minutes!

Gather Your Ingredients

Before you start cooking, make sure you have the following ingredients on hand:

• 1 1/2 cups all-purpose flour
• 1/3 cup packed dark brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon fine salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1 1/4 cups whole milk
• 1/2 cup pumpkin purée (not pie filling)
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans, coarsely chopped
• 3 to 4 teaspoons vegetable oil
• Butter and maple syrup for serving

Let’s Get Cooking!

Heat your oven to 200°F and place a baking sheet on one of the racks. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves until evenly combined. Set aside.

In a large bowl, whisk together the milk, pumpkin, butter, eggs, and vanilla until smooth. Add the flour mixture and pecans, stirring until just combined and moistened. The batter should still be slightly lumpy.

Griddle Time!

Heat a large, seasoned cast iron skillet, nonstick frying pan, or griddle over medium heat. Test the heat by sprinkling a few drops of cold water onto the pan. If the water bounces and sputters, the pan is ready to use.

Add 1 teaspoon of oil to the pan and tilt to coat. Ladle the batter into the pan in 1/3-cup portions. Cook until golden brown on the bottom, about 3 to 5 minutes. Flip the pancakes and cook until the second side is golden brown, about 2 to 3 minutes more.

Serve and Enjoy!

Remove the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, adding 1 teaspoon of oil to the pan between batches. Serve immediately with butter and maple syrup, and don’t forget to pair with a steaming cup of Irish Coffee for the ultimate fall experience!