Description
Fluffy and flavorful pumpkin pancakes are an easy breakfast packed with real pumpkin puree and spice. Best served with real maple syrup for the ultimate fall treat!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon(7g) baking powder
- 1 teaspoon (5g) cinnamon
- 1 teaspoon (5g) pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups (366g) canned pumpkin puree
- 1 ¼ cup (295ml) whole milk
- 2 large eggs, room temperature
- ⅓ cup (75g) light brown sugar, tightly packed
- 4 tablespoons (56g) salted butter, melted
- 2 teaspoons (10ml) pure vanilla extract
Instructions
- In a large mixing bowl combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a medium mixing bowl combine the pumpkin puree, milk, eggs, brown sugar, melted butter, and vanilla until well combined.
- Add the wet ingredients to the dry and fold until just combined. Do not over-mix. Let batter sit while you preheat a griddle or large non-stick pan over medium to medium-high heat.
- Add a small pat of butter or spray the hot pan with nonstick cooking spray. Pour ¼ cup of batter onto the hot pan and cook until bubbles start to set and the edges become set, about 1-2 minutes. Flip the pancake and cook the other side until the batter is fully cooked, about another minute. Repeat until all batter has been cooked.
- Serve hot pancakes immediately with softened butter and warm maple syrup. You can keep pancakes warm on a sheet pan placed in a 175℉ oven until all pancake batter has been cooked.
Notes
- Storage: Leftover pancakes can be cooled and stored in an airtight container in the fridge for up to 3 days. To freeze: wrap the pancakes individually in plastic wrap and then store them in a ziplock bag in the freezer for up to 3 months. To reheat, pop pancakes into the toaster or microwave until warmed through.
- Canned pumpkin works best for this recipe. Make sure you use pumpkin puree and NOT pumpkin pie filling. You could also use homemade pumpkin puree, but it may contain more moisture so you may have to tweak the amount of milk you add. You could also use sweet potato puree.
- Other good spices in this recipe are ginger, nutmeg, or cardamom. You could also add in toasted nuts like pecans, walnuts, or chocolate chips for a decadent version.
- Using a cast iron pan will yield pancakes with a crispy brown edge. Using a non-stick skillet will yield pancakes with a more even tone across the surface.