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spiced pumpkin pancakes recipe – spiced pumpkin pancakes is a perfect breakfast recipe on any day. The addition of pumpkin puree, spices like nutmeg, cinnamon, butter milk and eggs make these pancakes moist and fluffy.
I used canned pumpkin in the recipe, but if you dont have the pumpkin puree, you can replace the pumpkin with banana puree.
For a plain pancake recipe, you can skip the pumpkin puree. You may want to adjust the amount of milk for a flowing consistency of the batter.
Please do take a look at my other breakfast recipes–
Pumpkin pancakes with butter & maple syrup ( garnished with some green apple & black berry)
spiced pumpkin pancakes recipe:
1 1/3 cups all-purpose flour (maida)
2-3 tbsp sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 cup canned pumpkin puree (any brand is ok)
1 1/4 cups buttermilk (if using the yogurt, wisk it with some water)
2 large eggs at room temperature
3 tbsp melted butter
1/4 – 1/2 cups milk (may want to add more or less depending on desired viscosity)
- If using a griddle, preheat the griddle to 350 degrees F. A non-stick pan can also be used instead of griddle.
- In a medium bowl, combine flour, sugar, baking powder, baking soda and pumpkin spice.
- In a small bowl, whisk together the pureed pumpkin, buttermilk, eggs and butter. Pour the ingredients of the small bowl into the ingredients of the medium bowl. Stir to form a smooth batter.
- Grease the pan and pour the batter in the form of pan cake and cook each side for about two to three minutes.
*Add butter and maple syrup
**Add powdered sugar…will add a nice touch to it!