Spiced Pumpkin Pancakes
Soft and fluffy spiced pumpkin pancakes made with warm fall spices and ready in just 20 minutes. An easy, cozy breakfast perfect for fall mornings.
Ingredients
- 1 cup all-purpose flour
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup pumpkin purée
- ½ cup milk
- 1 large egg
- 2 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for greasing the pan
Optional Toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin purée, milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix the batter. A few small lumps are fine.
- Heat a nonstick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or butter.
- Scoop approximately 3 tablespoons of batter onto the hot skillet for each pancake, gently spreading it into a 3- to 4-inch circle.
- Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges appear set. Flip and cook for another 1–2 minutes, or until the second side is golden brown and the pancake is cooked through.
- Repeat with the remaining batter, lightly greasing the skillet between batches as needed.
- Serve the pumpkin pancakes warm with maple syrup, whipped cream, and chopped walnuts, if desired.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Avoid overmixing the batter. Stir only until the wet and dry ingredients are combined.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while preparing the remaining batches.
- Walnuts may be omitted or replaced with chopped pecans.