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As the leaves change color and the air turns crisp, there is something undeniably comforting about the return of pumpkin-flavored recipes. From spiced lattes to hearty pies, the versatility of pumpkin makes it a beloved ingredient in autumn cooking. Among the array of seasonal treats, Little Pumpkin Puffs stand out as a delightful option that is perfect for breakfast or brunch. These fluffy pancakes not only celebrate the rich flavor of pumpkin but also embody the warmth and coziness of fall gatherings.

Mini Pumpkin Pancakes

Embrace the flavors of autumn with Little Pumpkin Puffs, a delightful pancake recipe that captures the essence of fall. These fluffy treats combine pumpkin puree with warm spices like cinnamon and nutmeg, making them perfect for cozy breakfasts or brunches. This simple recipe is great for both beginner and experienced cooks, allowing everyone to enjoy the comforting taste of pumpkin season. Pair them with maple syrup or fresh fruit for a satisfying and nutritious start to your day.
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Ingredients
  

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1 tbsp brown sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup buttermilk (or milk mixed with 1 tbsp vinegar)

1 large egg

2 tbsp unsalted butter, melted

Maple syrup, for serving

Whipped cream (optional, for serving)

Chopped pecans or walnuts (optional, for serving)

Instructions
 

Prepare the Batter:

    In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar. Make sure all dry ingredients are well combined.

      Mix Wet Ingredients:

        In another bowl, whisk together the pumpkin puree, buttermilk, egg, and melted butter until smooth and uniform.

          Combine Wet and Dry:

            Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

              Heat the Pan:

                Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or cooking spray.

                  Cook the Pancakes:

                    Using a tablespoon or small ladle, pour batter onto the heated skillet (about 2 tablespoons per pancake for mini sizes). Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

                      Serve Warm:

                        Stack the mini pancakes on a plate and keep warm in the oven at low heat while you finish cooking the remaining batter. Serve with maple syrup, a dollop of whipped cream, and a sprinkle of chopped nuts for added crunch.

                          Enjoy your delightful Little Pumpkin Puffs with a cup of warm apple cider or your favorite fall beverage!

                            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6 (makes about 20 mini pancakes)