Pumpkin Pancakes Recipe
3 fall spice flavored pancakes, topped with toasted coconut, cream cheese, whipped cream and powdered sugar.
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Ingredients
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Pancake Batter
Toppings
Method
Pancake Preparation
- 1
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- 2
Mix the Wet Ingredients
In a separate bowl, combine the pumpkin puree, brown sugar, milk, and the egg. Whisk until the mixture is smooth and the sugar is dissolved.
- 3
Combine Wet and Dry Mixtures
Pour the wet mixture into the dry mixture and stir just until combined. Be careful not to overmix; a few lumps are okay.
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- 5
Cook the Pancakes
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.
Topping Assembly
- 6
Prepare the Toppings
While the pancakes are cooking, toast the coconut flakes in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden brown.
- 7
Serve the Pancakes
Stack the pancakes on a plate, spread a layer of cream cheese on top, add a generous dollop of whipped cream, and sprinkle with toasted coconut flakes.
- 8
Finish with Powdered Sugar
Dust with powdered sugar to taste before serving.