Lemony Pumpkin Pancakes
These Lemony Pumpkin Pancakes are made with pumpkin purée, warm cinnamon, and fresh lemon zest and juice. Served warm with maple syrup, these easy pumpkin pancakes are a delicious breakfast or brunch treat.
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Ingredients
Dry Ingredients
- 1/2 cup 65 g all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup 120 g pumpkin purée, not pumpkin pie filling
- 1/2 cup 120 ml milk
- 1 large egg
- 1 tablespoon neutral oil or melted butter
- 1/2 teaspoon vanilla extract
- Zest of 1 small lemon or 1/2 large lemon
- 1 2 tablespoons fresh lemon juice
Optional topping
- Maple syrup
- Butter/yogurt/whipped cream
Instructions
- In a bowl whisk flour, sugar, baking powder, baking soda, salt and cinnamon
- In another bowl whisk pumpkin purée, milk, egg, melted butter, vanilla, lemon zest, and lemon juice.
- Pour wet into dry and stir gently until just mixed (small lumps are fine).
- Let batter sit 5 minutes.
- Heat a skillet over medium heat, lightly butter/oil it.
- Scoop about 2–3 tbsp batter per pancake. Cook 2–3 min until bubbles form and edges look set. Flip and cook 1–2 min more.
- Top with maple syrup and a little extra lemon zest if you like.
Servings: 3
Calories: 110kcal