Pumpkin Blueberry Pancakes are made with pumpkin puree and fresh summer blueberries. These pancakes are moist and fluffy.
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These Pumpkin Blueberry Pancakes uses pumpkin pie spice which consists of ground cinnamon, ground nutmeg, and ground ginger.
Pumpkin Blueberry Pancakes
Servings 3 medium pancakes
Ingredients
- 1/4 cup butter softened
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1/2 tsp vanilla extract
- 3/4 cup milk or almond milk
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
- 3/4 cup flour
- 1/2 cup fresh blueberries
Instructions
- In a large bowl, mix butter and brown sugar until blended and no clumps of butter.
- Mix in egg until blended.
- Mix in pumpkin puree, vanilla extract, and milk or almond milk.
- Add all dry ingredients except for blueberries and mix until no large clumps remain.
- Gently fold in blueberries.
- In a greased pan, on medium heat, drop a large scoop of 1/3 of the pancake batter and spread out batter. Cook approximately 3 minutes per side.
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