Can I use fresh pumpkin instead of canned?

Oh, I totally get the appeal of fresh pumpkin! But trust me - canned is the way to go here. Fresh pumpkin has too much water content and will make your pancakes soggy. Canned pumpkin puree has just the right moisture level for perfectly fluffy results every time. Plus, it's so much easier - no roasting or draining required!

Why did my pancakes turn out dense?

Ah, the dreaded dense pancake! Nine times out of ten, it's because the batter got overmixed. Those lumps in your batter? They're actually your friends! Overworking the flour develops gluten, which makes pancakes tough instead of light and airy. Gently fold until just combined - it should still look a bit uneven.

Can I make the batter ahead of time?

You sure can! I often whip up the batter the night before (minus the baking powder) and store it covered in the fridge. In the morning, I let it come to room temp for about 20 minutes, then stir in the baking powder right before cooking. Fresh pancakes with zero morning hassle - my kind of meal planning!

What's the best way to reheat frozen pancakes?

My freezer is always stocked with these! For single servings, I pop them straight into the toaster (just like Eggo waffles, but way tastier). For bigger batches, I warm them on a baking sheet in a 325°F oven for about 10 minutes. Either way, they come out nearly as good as fresh!

How much milk should I add with protein powder?

Protein powder makes these pancakes extra filling! Start by adding just 1/4 cup extra milk to the batter - give it a stir and check the consistency. You want it slightly thicker than regular pancake batter because the powder will thicken it more as it sits. Can always add another splash if it seems too thick!

Fluffy 15-Minute Pumpkin Pancakes

Name: Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 2 tsp baking powder; 1/2 tsp salt; 1 tsp pumpkin pie spice; 3/4 cup milk; 1/2 cup canned pumpkin; 1 egg; 2 tbsp melted butter

Fluffy Pumpkin Pancakes

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Easy fall pancakes with canned pumpkin, perfect for a quick weekend brunch. Freeze extras for a fast breakfast.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
3/4 cup milk
1/2 cup canned pumpkin
1 egg
2 tbsp melted butter

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Instructions

Mix dry ingredients in a bowl.
Whisk milk, pumpkin, egg, and melted butter in another bowl.
Combine wet and dry ingredients until just mixed.
Heat a lightly greased skillet over medium heat.
Pour 1/4 cup batter per pancake and cook until bubbles form.
Flip and cook until golden brown.

Notes

For whole wheat pumpkin pancakes, substitute half the flour with whole wheat flour.
Add a scoop of protein powder for extra protein.
Freeze leftovers between parchment paper for quick reheating.

Nutrition

Serving Size: 2 pancakes
Calories: 220
Sugar: 6g
Sodium: 380mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/fluffy-pumpkin-pancakes-recipe/