Easy Pumpkin Pancakes recipe. So soft and fluffy, this makes a great weekend breakfast or brunch idea that you can enjoy year round.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Servings: 9pancakes
Calories: 241kcal
Ingredients
1 1/4cupmilk
1Tbspwhite vinegar
1 1/2cupsall-purpose flour
1/4cuppowdered sugar
1/2cupcornstarch
2tspbaking powder
1/2tspsalt
2largeeggs
1/2cuppumpkin puree
1/2cupsalted butter,melted
Instructions
In a small bowl, mix together the milk and vinegar and set aside to "sour".
In a large bowl, mix together the flour, powdered sugar, cornstarch, baking powder and salt. Create a well in the centre.
Add in the eggs, pumpkin puree, butter and soured milk. Mix until smooth.
Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake and flip when bubbles are covering the surface of the pancakes. Flip and cook the other side until it is golden. Repeat for the remaining pancakes.
Notes
You can substitute buttermilk for the milk and vinegar combo.