Description
A recipe for fluffy pancakes flavored with apple cider and pumpkin, mixed with tart cranberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 3/4 cup apple cider
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter, plus more for griddle
- 1/2 cup fresh or frozen cranberries
Instructions
- Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Whisk dry ingredients together.
- In a separate bowl, whisk together pumpkin puree, apple cider, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Gently fold in the cranberries.
- Heat a lightly buttered griddle or large skillet over medium heat.
- Pour 1/4 cup batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately.
Notes
- For extra flavor, add 1 teaspoon of vanilla extract to the wet ingredients.
- If using frozen cranberries, do not thaw them before adding to the batter.
- Serve with maple syrup or powdered sugar.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 10
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 5
- Cholesterol: 35
Keywords: apple cider, pumpkin, pancakes, cranberries, breakfast, fall recipe