Description
Fall mornings call for something special. These pumpkin pancakes are crispy on the outside, fluffy on the inside, and packed with warm spices that’ll make you want to linger at the breakfast table.
Ingredients
Scale
- 1½ cups (187g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup (244g) pumpkin puree (not pumpkin pie filling)
- 1 cup (240ml) milk
- 2 large eggs
- 2 tablespoons melted butter, plus more for cooking
- 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, eggs, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. A few lumps are fine.
- Let batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter.
- Pour ¼ cup of batter for each pancake onto the hot surface.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook another 2 minutes until golden brown.
- Transfer to a warm plate and repeat with remaining batter.
- Serve with maple syrup, whipped cream, or your favorite toppings.