Save Fluffy pancakes infused with pumpkin purée, warm spices, and creamy peanut butter for a cozy, protein-packed fall breakfast.
I first made these pancakes for a chilly autumn brunch when my family requested something comforting. The blend of pumpkin, spices, and peanut butter instantly made these a seasonal favorite in our home.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Sugar: 1 tablespoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Pumpkin pie spice: 1 1/2 teaspoons (or mix of cinnamon, nutmeg, ginger, and cloves)
- Pumpkin purée: 2/3 cup (160 g)
- Eggs: 2 large
- Milk: 1 cup (240 ml, dairy or non-dairy)
- Creamy peanut butter: 1/3 cup (85 g)
- Melted butter: 2 tablespoons (or coconut oil)
- Vanilla extract: 1 teaspoon
- Butter or oil: For the pan
- Maple syrup, chopped roasted peanuts, or whipped cream: Optional, for serving
Instructions
- Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Mix wet ingredients:
- In a separate bowl, whisk pumpkin purée, eggs, milk, peanut butter, melted butter, and vanilla extract until smooth.
- Combine:
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Preheat pan:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 3 minutes.
- Flip:
- Flip and cook for another 1 2 minutes until golden and cooked through.
- Serve:
- Serve warm with maple syrup, chopped peanuts, or whipped cream if desired.
Save My kids love helping mix the batter and watching the pancakes bubble up, making breakfast time a fun family activity. These pancakes have become a Sunday tradition in our home.
Required Tools
Mixing bowls, whisk, nonstick skillet or griddle, spatula, measuring cups and spoons are all you need for this recipe.
Nutritional Information
Per serving: Calories: 320, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 11 g
Dietary Tips
Make this breakfast vegetarian, or use plant-based milk and coconut oil for a dairy-free version.
Save Enjoy these pancakes warm and make lasting memories over a delicious autumn breakfast.
Recipe FAQ
- → Can I use almond butter instead of peanut butter?
Yes, almond or cashew butter works well, offering a unique flavor twist while keeping the pancakes moist.
- → How do I make these pancakes dairy-free?
Use plant-based milk and coconut oil in place of dairy milk and butter for a dairy-free option.
- → Is it possible to make this dish gluten-free?
Simply swap in certified gluten-free flour for all-purpose flour to accommodate gluten sensitivities.
- → What toppings pair best?
Maple syrup adds sweetness, while chopped roasted peanuts and whipped cream bring extra texture and richness.
- → Can I add extra protein?
Replace half the flour with vanilla protein powder for a boost of nutrition and flavor.
- → Do I need a special pan?
A nonstick skillet or griddle works best for even cooking, ensuring fluffy pancakes with golden edges.