It is pumpkins galore on the internet these days. And I’m kind of a sucker for pumpkin so I’m whipping up a batch of pumpkin pancakes for breakfast, or dinner. It’s my favorite kind of dinner, soft, fluffy and sweet, drizzled with delicious pure maple syrup, and you don’t even need to have dessert! Or what the heck, have dessert anyways! Serve these with sausages and eggs or by themselves. Either way, they will be the star of your meal.
PrintPumpkin Pancakes
- Total Time: 30 minutes
- Yield: 8-9 medium pancakes 1x
Description
These fluffy pumpkin spice pancakes are perfect for breakfast or dinner, offering a soft and sweet treat drizzled with pure maple syrup.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar
- 1 cup pureed pumpkin (canned or homemade)
- 1 cup milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Pure maple syrup, for serving
Instructions
- Preheat the oven to 200°F. Place a baking sheet in the middle rack to keep pancakes warm as you cook them.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice, and brown sugar until well combined.
- In another bowl, mix the pureed pumpkin, milk, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown.
- Transfer cooked pancakes to the warm oven while you cook the remaining batter.
- Serve warm with pure maple syrup.
Notes
For a perfect first pancake, use a super nonstick skillet and skip the butter. Serve with sausages and eggs for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8
- Sodium: 300
- Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 40
  
