Are you tired of making a whole batch of pancakes only to have leftovers or to eat the same thing for days on end? Look no further, because these pumpkin pancakes for one are the perfect solution. Not only are they delicious and easy to make, but they also cater to your individual cravings.
Ingredients:
- 1/3 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup pumpkin puree
- 1/4 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
Instructions:
- In a medium-sized bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the pumpkin puree, milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick pan over medium heat and coat with cooking spray.
- Pour the batter onto the pan, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
- Repeat with remaining batter.
- Serve hot with butter and maple syrup.
Nutritional Information:
Serving Size: 1 pancake
Calories: 159
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 51mg
Sodium: 288mg
Total Carbohydrates: 20g
Fiber: 1g
Sugar: 7g
Protein: 4g
Cooking Time:
Prep Time: 5 minutes
Cook Time: 10 minutes
Equipment:
- Medium-sized bowl
- Whisk
- Non-stick pan
- Cooking spray
- Spatula
Serving Suggestions:
These pancakes are perfect on their own, but you can also serve them with butter, maple syrup, whipped cream, or even a dollop of pumpkin puree. They also pair well with a side of bacon or fresh fruit.
Variations:
If you’re feeling adventurous, try adding some chopped nuts or chocolate chips to the batter. You can also swap out the pumpkin puree for mashed bananas or applesauce for a different flavor profile.
Substitutions:
- If you don’t have brown sugar, you can use white sugar instead.
- If you don’t have cinnamon or nutmeg, you can use pumpkin pie spice instead.
- If you don’t have vegetable oil, you can use melted butter or coconut oil instead.
- If you don’t have vanilla extract, you can omit it or use almond extract instead.
Storage:
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 30 seconds or until heated through.
Tips:
- Make sure not to over-mix the batter, as this can result in tough pancakes.
- If the batter seems too thick, you can add a splash of milk to thin it out.
- For fluffier pancakes, separate the egg and beat the egg white until stiff peaks form. Fold the egg white into the batter just before cooking.
Notes:
You can easily double or triple this recipe to make more pancakes. Simply adjust the ingredients accordingly.
Frequently Asked Questions:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead. However, the pancakes may be a bit denser and have a stronger wheat taste.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, so it will affect the overall taste of the pancakes. Stick with pure pumpkin puree.
Can I make these pancakes ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, simply give the batter a quick stir before using.
These pumpkin pancakes for one are the perfect treat for when you’re craving something sweet and cozy. They’re easy to make, use simple ingredients, and can be customized to your liking. Plus, the single-serving size means you won’t have to worry about leftovers or eating the same thing for days on end. Give this recipe a try and enjoy a delicious breakfast or brunch all to yourself.