Description
These fluffy pumpkin spice pancakes are perfect for breakfast or dinner, offering a soft and sweet treat drizzled with pure maple syrup.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 to 1/2 tsp pumpkin pie spice
- 3 tbsp brown sugar
- 1 cup (240 ml) pureed pumpkin (canned or homemade)
- 1 cup (240 ml) milk
- 2 large eggs
- 2 tbsp vegetable oil
- 1 tsp 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