15-Min Pumpkin Pancakes with Blueberries & Maple Cream
Fluffy pumpkin pancakes loaded with fall spice, topped with fresh blueberries, warm maple syrup, and a dollop of whipped cream. One skillet, one bowl, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Whisk together flour, pumpkin pie spice, 2 tsp baking powder, and a pinch of salt in a bowl.
Step 2
In another bowl, whisk pumpkin puree, milk, and eggs until smooth and fully combined.
Step 3
Pour wet mix into dry ingredients and stir until just combined; don't overmix.
Step 4
Heat a non-stick skillet or griddle over medium-high until a water drop sizzles on contact.
Step 5
Pour 1/4-cup batter per pancake, sprinkle a few blueberries on top, and cook until edges look dry and bubbles form, ~2 minutes.
Step 6
Flip and cook 90 seconds until golden brown on the bottom side.
Step 7
Stack pancakes on plates, top with whipped cream, drizzle with warm maple syrup, and serve immediately.
Tools you’ll need
- 12-inch non-stick skillet or griddle
- large mixing bowl
- medium mixing bowl
- whisk
- wooden spoon or spatula
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