Fluffy Pumpkin Pancakes
Eggless Fall Recipe
Breakfast for 2 people
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin spice
- 2 tablespoons dark brown sugar
- 2 tablespoons vegetable oil
- 3/4 cup milk (180ml)
- 1/2 cup pumpkin puree (120ml)
- Extra vegetable oil or butter for cooking.
- Extra pecans, walnuts, maple syrup to serve.
First, in a mixing bowl add in 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 1/2 teaspoons of pumpkin spice. And stir until combined. Set aside.
In another mixing bowl, add in 2 tablespoons of dark brown sugar, 2 tablespoons of vegetable oil, 1/2 cup of pumpkin puree, and 3/4 cup of milk. Stir until homogeneously mixed. This batter is eggless.
Now add dry ingredients into wet ingredients all at once. And mix until combined.
In a preheated frying pan, spray cooking oil and spoon in the batter. Cook until the baking powder is activated. Then flip it over. And cook about one minute, or until cooked.
Fluffy pumpkin pancakes. These make perfect breakfast in fall.
Serve with pecans (or walnuts) and maple syrup.
I love everything with pumpkin spice in fall. And those fluffy pumpkin pancakes are one of my favorites. So quick, easy, and delicious.
And Alex moved in and I’ve been so busy playing with him. And I put some videos on Instagram.
This week it’s Korean thanksgiving. So I will come back with a new video next week.