Description
These Pumpkin Pancake Bites are a delightful fall-inspired breakfast treat. Soft and fluffy with a warm blend of cinnamon and nutmeg, they’re quick to prepare and perfect for serving with a drizzle of maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup packed brown sugar
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup milk
- 2 large eggs
For Serving
- Maple syrup
Instructions
- Gather Ingredients: Collect all your ingredients to ensure a smooth cooking process and avoid missing any essential items.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and brown sugar until well combined.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, then add pumpkin puree and milk, mixing until smooth and uniform.
- Combine Mixtures: Gently fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing which can make the bites tough.
- Cook Pancake Bites: Heat a non-stick skillet over medium heat. Lightly grease if desired. Drop spoonfuls of batter onto the skillet, cooking for about 2-3 minutes per side or until golden brown and cooked through.
- Serve: Transfer the pancake bites to a plate and serve warm with maple syrup drizzled on top for added sweetness.
Notes
- Use canned pumpkin puree for convenience or homemade for fresher taste.
- Do not overmix the batter to keep the pancake bites fluffy.
- Adjust cooking time based on the size of the bites to ensure they cook thoroughly.
- These can be made ahead and reheated gently in a skillet or microwave.
- Try adding chopped nuts or chocolate chips for extra texture and flavor.
