Fluffy Pumpkin Pancakes You Can Pressure Cook
Light and fluffy pumpkin pancakes cooked quickly and easily in your pressure cooker, perfect for a cozy breakfast with fall spices.
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- 2 tablespoons brown sugar double if you want sweeter pancakes
- 2 teaspoons pumpkin pie spice or more if you love that strong pumpkin vibe
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup pumpkin puree fresh pumpkin works best; not canned stuff
- 2 large eggs
- 2 tablespoons oil plus extra for greasing the skillet
Instructions
Instructions
- Grab a large bowl and whisk together your flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Mix it all up good so the spices spread evenly.
- In a separate bowl, beat your eggs first, then go ahead and whisk in the milk and pumpkin puree until everything’s smooth and mixed fully.
- Now pour the wet mix into your dry ingredients. Stir gently, don’t overdo it or your pancakes might get tough. It’s okay if there’s a few lumps.
- Heat up a non-stick skillet or griddle on medium and grease it lightly. You’ll want the surface ready before adding batter to avoid sticking.
- Pour about ¼ cup of batter per pancake on the skillet. Wait till you see bubbles form on top and edges look set, about 2 to 3 minutes. That’s your sign to flip.
- Flip ‘em and cook another 2 minutes till golden and cooked through. Repeat with the batter left, greasing the pan now and then. Serve warm with whatever toppings you love!
Notes
Topping them with maple syrup or a dollop of cream cheese really takes it over the edge. Heck, even just plain with a pat of butter is good enough to make your morning.
Wrap leftovers tightly in plastic wrap or foil to stop moisture from escaping. This keeps those pancakes soft and ready to reheat. Pop them into an airtight container if you want to keep ’em in the fridge up to 2 days. For longer storage, freeze pancakes individually on a tray, then stack in freezer bags. Reheat by putting them in the microwave wrapped in a damp paper towel or in a toaster oven till warmed through. Avoid overcooking so they don’t dry out.