Martha Stewart Pumpkin Pancakes Recipe
Pumpkin mornings feel warm and cozy. That is why I love making the Martha Stewart Pumpkin Pancakes Recipe at home. These pancakes are soft and full of fall flavor. They smell amazing while cooking.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup pumpkin puree
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Optional toppings:
- Maple syrup
- Butter
- Chopped pecans
- Whipped cream
Instructions
Mix the Dry Ingredients
- Take a large bowl. Add flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk everything together until well combined. This step spreads the spices evenly through the pancake batter.
Prepare the Wet Ingredients
- In another bowl, add milk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk until the mixture becomes smooth. The pumpkin gives the batter a beautiful orange color and rich texture.
Combine Wet and Dry Mixtures
- Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently with a whisk or spoon. Mix only until combined. Do not overmix the batter. Small lumps are perfectly fine.
Heat the Pan
- Place a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil. Let it melt and coat the surface evenly. The pan should be warm but not smoking.
Pour the Pancake Batter
- Use a ladle or measuring cup. Pour about ¼ cup batter onto the hot pan for each pancake. Leave space between pancakes so they cook evenly.
Cook the First Side
- Cook the pancakes for about two to three minutes. Small bubbles will form on the surface. The edges will look set and slightly dry. This means the pancake is ready to flip.
Flip and Cook the Other Side
- Carefully flip the pancake using a spatula. Cook the other side for another two minutes. The pancake should turn golden brown and fluffy inside.
Serve Warm
- Place the pancakes on a plate. Add butter, maple syrup, or chopped nuts on top. Serve warm and enjoy the cozy flavors of Martha Stewart Pumpkin Pancakes Recipe.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter. This keeps pancakes soft and fluffy.
- Let the batter rest for five minutes before cooking.
- Add chocolate chips for a sweeter version.
- Sprinkle chopped pecans or walnuts into the batter.
- Add a pinch of ginger for extra spice flavor.
- Use whole wheat flour for a healthier twist.