Pumpkin is a vegetable rich in antioxidants, minerals and vitamins and has many amazing benefits for our health. It is also a weight loss friendly food with low calories.
Pumpkin is mostly used in breads, desserts pancakes and including pie’s.
Pumpkins are also used for craving into jack o lanterns, it is also a Holloween tradition.
Pumpkin Pancakes are one of my favorite breakfasts, so I am really excited to share these pumpkin pancakes for breakfast with everyone.
Here are 3 delicious pumpkin pancake recipes are given below.
Classic pumpkin pancakes:
All purpose Flour: 1/2 cup
Brown sugar: 2 tablespoons
Baking powder: 2 spoons
Nutmeg: 1/2 tablespoon
Cinnamon: 1 teaspoon
Allspice: 1/4 teaspoon
Ginger: 1/2 teaspoon
Salt: 1/4 teaspoon
Cloves: 1/4 teaspoon
Canned pumpkin puree: 1/2 cup
Milk: 1 cup
2 tablespoons butter, unsalted and melted
Eggs: 2 large
So these ingredients are easily available in every kitchen; you don’t have to go to a special grocery store to make this easy recipe.
How to Make Classic Pumpkin Pancakes
Take a bowl and mix flour, baking powder, brown sugar, nutmeg, cinnamon, allspice, cloves, and salt. Now whisk them all together.
Take another bowl and put pumpkin puree, milk, eggs, melted butter, and vanilla extract.Mix all the ingredients until there are no lumps in the mixture.
Mix the dry ingredients into the wet ingredients and whisk them together to combine them.
Heat the nonstick pan or griddle on medium heat; grease it with cooking spray or butter.
Now scoop the 1/4 cup batter for pancakes onto the griddle or pan and spread the butter into the circles.
So you have to cook them until their edges start to become dry and the bubbles appear on the surface, about 2 or 3 minutes.
Flip them and cook them until they become golden brown; cook them for 1 or 2 minutes.
Serve the pumpkin pancakes with butter and syrup, and enjoy this tasty and easily made breakfast.
Can pumpkin pancakes freeze?
Yes, pumpkin pancakes can be frozen. To freeze them follow these simple steps:
Allow the pancakes to cool completely after cooking.
Once cooled, place them in a single layer on a baking sheet and place in the freezer for about 30 minutes.
After 30 minutes, remove the baking sheet from the freezer and stack them on top of each other, placing a sheet of wax paper or parchment paper in between each of them to prevent them from sticking together.
Place the stack of pancakes in a freezer-safe zip-top bag or an airtight container.
Label the bag or container with the date and name of the contents.
Place the bag or container in the freezer.
Frozen pumpkin pancakes will last for up to 2–3 months in the freezer. To reheat them, simply remove them from the freezer and heat them in the microwave for 30–60 seconds, or until heated through. You can also reheat them in the toaster or toaster oven for a crispy texture.