Get ready to transform your morning routine with the most irresistible pancakes you'll ever taste! These Spiced Pumpkin and Blueberry Pancakes are not just a breakfast - they're a culinary adventure that combines the warm, comforting spices of fall with the burst of fresh blueberries. Imagine fluffy, golden pancakes with a hint of cinnamon and nutmeg, studded with juicy blueberries that explode with flavor in every bite. Whether you're looking to impress your family or treat yourself to a gourmet breakfast, these pancakes are about to become your new weekend obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp sugar
Instructions
- In a large mixing bowl, combine all dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar. Whisk together until well blended.
- In a separate medium bowl, mix wet ingredients: pumpkin puree, milk, and egg. Whisk until smooth and fully incorporated.
- Pour wet ingredients into dry ingredients and gently fold together until just combined. Be careful not to overmix; some small lumps are okay.
- Let the batter rest for 5 minutes to allow flour to absorb liquid and baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto hot skillet. Immediately sprinkle a few blueberries onto each pancake.
- Cook pancakes until bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Flip pancakes and cook opposite side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter.
- Serve warm with maple syrup, additional blueberries, and a sprinkle of cinnamon if desired.
Tips
- Don't overmix the batter! Mix just until the ingredients are combined to keep your pancakes light and fluffy.
- Let the batter rest for 5 minutes before cooking. This allows the flour to absorb the liquid and helps create a more tender pancake.
- Use a non-stick skillet or griddle and keep the heat at medium. Too hot, and the outside will burn before the inside cooks.
- Add blueberries directly onto the pancake after pouring the batter, which helps prevent them from sinking to the bottom of the mix.
- Test your skillet's temperature by dropping a small amount of water - if it sizzles, it's ready for pancakes!
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- For extra flavor, try using brown butter instead of regular butter for greasing the pan.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 45mg
