Description
Delightfully fluffy pumpkin cheddar pancakes combining seasonal pumpkin puree with sharp cheddar cheese and a hint of mild chili powder, topped with scallions and crunchy pumpkin seeds for a savory twist on a classic breakfast favorite.
Ingredients
Scale
Wet Ingredients
- ½ cup pumpkin puree
- 1 large egg
- ½ cup milk
- Butter, for cooking
Dry Ingredients
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon mild chili powder
Add-ins and Garnishes
- 1 cup shredded cheddar cheese
- 4-5 scallions, chopped
- Pumpkin seeds, for garnish
- Syrup, for serving
Instructions
- Mix Wet Ingredients: In a medium bowl, stir together the pumpkin puree, egg, and milk until the mixture is smooth and well combined for a creamy base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, kosher salt, and mild chili powder to evenly distribute the leavening and spices.
- Make the Batter: Gradually stir the dry ingredients into the wet ingredients until just combined. If the batter is very thick, add a little more milk to reach a pourable consistency. Avoid adding the cheese and scallions at this stage.
- Heat the Cooking Surface: Warm a griddle or non-stick skillet over medium heat. Add a small pat of butter and allow it to melt and bubble, coating the surface to prevent sticking and add flavor.
- Cook the Pancakes: Pour the batter onto the griddle in 1/3 cup portions. Allow the pancakes to cook undisturbed until edges start to firm up and brown slightly, indicating readiness for the next step.
- Add Cheese and Scallions: Sprinkle shredded cheddar cheese and chopped scallions evenly over the top of each pancake on the cooking side before flipping.
- Flip and Finish Cooking: Carefully flip the pancakes and cook the second side for 2-3 minutes until golden brown and cooked through.
- Serve: Remove pancakes from the griddle and stack them on a plate. Garnish with pumpkin seeds and extra scallions, then serve with syrup for a perfect balance of savory and sweet flavors.
Notes
- To keep pancakes warm, place them on a baking sheet in a 200°F oven while finishing cooking the rest.
- If you prefer a spicier pancake, increase the chili powder slightly or add a pinch of cayenne pepper.
- Use whole milk for fuller flavor, but any milk or milk alternative can be substituted.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend that measures similarly.
- Shredding the cheddar fresh results in better melting than using pre-shredded cheese with additives.
- If batter becomes too thick after resting, add a splash of milk to loosen it before cooking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 330 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 80 mg
