Light and Fluffy Pumpkin Pancakes
These pancakes are full of the pumpkin flavors I love during fall. It's also simple enough to double the recipe if needed. Enjoy!
Equipment
- 1 pancake griddle
Ingredients
- 1 cup flour
- 1 tbsp brown sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp pumpkin spice
- 1 cup pumpkin puree
- ⅓ cup greek yogurt
- ½ cup apple cider
- butter for serving
- maple syrup for serving
Instructions
- Heat pancake griddle on medium heat.
- Dry ingredients: In a medium mixing bowl, mix first six ingredients.
- Wet ingredients: In a small mixing bowl, mix the pumpkin puree, greek yogurt, and apple cider.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Do not overmix.
- Grease pancake griddle.
- Scoop ¼ cup of batter unto griddle. Cook pancake for approximately two minutes and flip. Cook the other side for two minutes and serve. See note.
- Continue making pancakes with the rest of the batter.
- Serve with topped with butter and a drizzle of maple syrup.
Notes
Regarding cooking the pancakes:
Each pancake will be ready to be flipped when the top is bubbly. The pancake is completely cooked when the sides are dry.
Depending on the size of your griddle, you should be able to cook more than one pancake at a time.
Regarding cooking time:
The amount of time needed to make the pancakes depends on the number of pancakes you can cook on the griddle each time.