Goat Milk Pumpkin Pancakes

Fluffy, warmly spiced, and full of cozy pumpkin flavor, these Pumpkin Goat Milk Pancakes are made with Summerhill Goat Milk for a rich, tender texture. Cinnamon, nutmeg, and cloves give them that classic fall flavor, making them perfect for slow mornings, weekend brunch, or an easy seasonal breakfast the whole family can enjoy.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cloves
1/4 cup brown sugar
3/4 cup Summerhill Goat Milk
1/4 cup butter, melted
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract

How to Make It

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, whisk together the brown sugar, Summerhill Goat Milk, melted butter, pumpkin puree, eggs, and vanilla until well combined.
3. Pour the wet ingredients into the dry ingredients and gently fold together just until the flour disappears. Be careful not to overmix the batter.
4. Heat a griddle or skillet over medium heat and lightly butter the surface.
5. Pour about 1/3 cup of batter onto the griddle for each pancake. Gently spread the batter slightly if needed.
6. Cook for about 2–4 minutes, or until bubbles begin to form and the underside is golden brown.
7. Flip and cook the second side until golden and cooked through.
8. Serve warm with butter, maple syrup, or your favorite toppings.

Goat Milk vs. Cow Milk

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