Pin It Fluffy pancakes that combine the warm spices of gingerbread with the moist richness of pumpkin muffins—a perfect autumn breakfast or brunch treat.
I first made these pancakes on a chilly fall morning when my family wanted something comforting and festive. The gingerbread and pumpkin together made for such a delightful treat that everyone asked for seconds.
Ingredients
- Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/3 cup (65 g) brown sugar
- Wet Ingredients: 3/4 cup (180 g) canned pumpkin puree, 2 large eggs, 1 cup (240 ml) whole milk, 1/4 cup (60 ml) unsalted butter melted, 2 tbsp molasses, 1 tsp vanilla extract
- For Cooking: Butter or oil for greasing the pan
Instructions
- Mix Dry Ingredients:
- In a large bowl whisk together the flour baking powder baking soda salt ginger cinnamon nutmeg cloves and brown sugar.
- Mix Wet Ingredients:
- In another bowl whisk the pumpkin puree eggs milk melted butter molasses and vanilla extract until blended.
- Combine:
- Pour wet ingredients into dry ingredients and gently stir until just combined lumps are fine.
- Heat Skillet:
- Preheat a non-stick 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 form and edges are set about 2 to 3 minutes.
- Flip and Finish:
- Flip pancakes and cook another 1 to 2 minutes until golden and cooked through.
- Repeat:
- Continue with remaining batter adding butter or oil as needed.
- Serve:
- Serve warm with maple syrup whipped cream or powdered sugar if desired.
Pin It My children love helping with the mixing and always volunteer to flip the pancakes. It's become a cozy autumn breakfast tradition for us.
Required Tools
Large mixing bowl medium mixing bowl whisk non-stick skillet or griddle spatula measuring cups and spoons
Allergen Information
Contains wheat (gluten) eggs and dairy. Always double-check all ingredient labels if you have allergy concerns.
Nutritional Information
Calories: 240 Total Fat: 8 g Carbohydrates: 37 g Protein: 6 g (per serving)
Pin It Enjoy these gingerbread pumpkin muffin pancakes warm and fresh from the skillet for a truly comforting breakfast. They pair beautifully with a cup of spiced chai.
Recipe FAQs
- → How can I make these pancakes dairy-free?
Use plant-based milk and coconut oil instead of butter, keeping the pancakes light and tender.
- → Can I add nuts for more texture?
Absolutely! Fold in 1/2 cup chopped pecans or walnuts to add crunch and extra flavor.
- → What toppings pair best with this dish?
Maple syrup, whipped cream, and powdered sugar complement warm spices beautifully. Try spiced chai too!
- → Is it possible to prepare the batter ahead of time?
You can mix the dry and wet ingredients separately and refrigerate. Combine just before cooking for best results.
- → How do I know when to flip the pancakes?
Flip when bubbles form and edges look set, usually after 2–3 minutes on the skillet over medium heat.
- → Are there gluten-free options?
Substitute your favorite gluten-free flour blend for all-purpose flour to accommodate dietary needs.