Pumpkin Spice Pancakes
Delightful and fluffy pancakes infused with cozy flavors of pumpkin and warm spices, perfect for a fall breakfast.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- dash ground ginger
- dash ground cloves
Wet Ingredients
- 1 cup milk You may substitute with buttermilk for richer flavor.
- ½ cup pumpkin puree Canned or fresh pumpkin both work.
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, and vegetable oil or melted butter.
- Add the wet ingredients to the dry ingredients and whisk until just combined. It’s okay if the batter is a bit lumpy.
Cooking
- Heat a buttered griddle or skillet over medium heat.
- Pour ¼ cup of the batter onto the griddle. Cook until bubbles appear on the surface, then carefully flip the pancake and cook until the other side is golden brown.
- Repeat with the remaining batter, greasing the griddle as needed.
Serving
- Serve warm with maple syrup, cinnamon sugar, and whipped cream if desired.
Notes
Make sure not to overmix the batter; a few lumps are perfectly fine. You can adjust the spices according to your taste. Consider adding chocolate chips or chopped nuts for extra texture.