Martha Stewart Pumpkin Pancakes​

This easy Martha Stewart pumpkin pancake recipe is the perfect way to start a cozy morning! Fluffy, warm, and packed with autumn spices, these pancakes come together quickly with simple ingredients you already have at home. Serve them hot with butter and maple syrup for a deliciously comforting breakfast everyone will love.

Ingredients Needed:

• 1 ¼ cups unbleached all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon nutmeg, preferably freshly grated
• Pinch of ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted, plus more for skillet and serving
• 1 egg
• Pure maple syrup, for serving

How To Make Pumpkin Pancakes​?

1. Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
2. Prepare the wet ingredients: In a separate large bowl, whisk the milk, pumpkin puree, melted butter, and egg until smooth.
3. Combine the batter: Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 60 ml / ¼ cup of batter for each pancake onto the skillet. Cook for about 3 minutes per side, or until bubbles form on the surface and the edges are golden. Flip and cook until done.
5. Serve and enjoy: Stack the warm pancakes, top with a pat of butter, and drizzle generously with pure maple syrup.

Recipe Tips:

• Measure ingredients accurately: Use measuring cups and spoons for both wet and dry ingredients to ensure the pancakes have the perfect texture. Too much flour can make them dense, while too little will make them fall apart.
• Don’t overmix the batter: Gently stir the wet and dry ingredients together just until combined. Overmixing can lead to tough pancakes. A few lumps in the batter are okay!
• Use the right heat: Keep your skillet or griddle on medium heat. If it’s too hot, the pancakes will brown too quickly and stay raw inside; too low, and they’ll dry out.
• Test the first pancake: Cook one pancake to check if the batter consistency and heat are right. Adjust as needed before making the rest of the batch.
• Butter the skillet sparingly: Too much butter can burn and affect the flavor. Use a small amount to lightly grease the pan, and wipe it clean between batches if it starts to brown.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover pumpkin pancakes cool completely to room temperature. Once cooled, stack them with parchment paper between each pancake to prevent sticking, and store them in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the pancakes to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag or container. Freeze for up to 1 month. To thaw, move them to the fridge overnight before reheating.
• Reheat: Stack up to three pancakes on a microwave-safe plate and cover with a damp paper towel. Heat on medium for 20-30 seconds or until warm.

Nutrition Facts

Serving Size: 1 pancake (80 g)

• Calories: 130 kcal
• Total Fat: 3.3 g
• Saturated Fat: 0.7 g
• Cholesterol: 17 mg
• Sodium: 293 mg
• Potassium: 140.3 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 0.6 g
• Sugars: 3.8 g
• Protein: 3.7 g

Try More Martha Stewart Recipe:

• Martha Stewart Potato Pancakes​
• Martha Stewart​ Fluffy Pancakes
• Martha Stewart Old Fashioned Pancakes​
• Martha Stewart Easy Basic Pancakes​ Recipe
• Martha Stewart Buttermilk Pancakes​