Description
Whip up these incredibly fluffy and moist pumpkin pancakes for the perfect fall breakfast or brunch. Bursting with warm spices and genuine pumpkin flavor, this recipe is a family favorite.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree (not pie filling)
- ¾ cup milk (whole or 2%)
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk together pumpkin puree, milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. DO NOT OVERMIX; a few lumps are fine.
- Heat a lightly oiled or buttered griddle or non-stick pan over medium-low heat.
- Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, until bubbles appear on the surface and edges are set.
- Flip pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins