Description
Fluffy spiced pumpkin pancakes infused with warm autumn spices, topped with pure maple syrup for a cozy fall breakfast.
Ingredients
- 1 ¼ cups whole wheat or all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ¼ teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger)
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 1 ¼ cups milk (dairy or plant-based)
- 1 large egg
- ¼ cup unsalted butter, melted, plus extra for cooking
- 1 teaspoon vanilla extract
- Pure maple syrup, for serving
Instructions
- Whisk flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
- Whisk pumpkin puree, milk, egg, melted butter, and vanilla extract in another bowl until smooth.
- Pour wet ingredients into dry ingredients. Gently mix until just combined; do not overmix.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Pour ¼ cup batter per pancake onto the skillet. Cook about 2-3 minutes until bubbles form and edges set.
- Flip and cook another 2 minutes until golden and cooked through.
- Repeat with remaining batter, adding butter to the skillet as needed.
- Serve warm topped generously with maple syrup.
Notes
- Use almond or oat milk to make dairy-free.
- Add ¼ cup chopped pecans or walnuts to the batter for crunch.
- Substitute pumpkin pie spice with 1 teaspoon cinnamon plus ½ teaspoon ginger and nutmeg.
- Top with cinnamon butter instead of plain butter for extra flavor.
- Mix in dark chocolate chips for a treat.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat or in a microwave.
- Pancakes freeze well for up to 2 months; thaw in the fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American