Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 3 tsp baking powder
- 1 tbsp sugar
- ¾ tsp salt
- 2 tsp pumpkin pie spice
Wet Ingredients
- ¾ cup pumpkin puree
- 1¼ cup milk, warmed
- 3 tbsp butter, melted
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and pumpkin pie spice until well combined.
- Combine wet ingredients: In a separate bowl, whisk the pumpkin puree, warmed milk, melted butter, lightly beaten egg, and vanilla extract until thoroughly blended.
- Make the batter: Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently fold them together. Mix just until no dry flour remains; a few small lumps are fine to keep the pancakes tender.
- Heat the pan: Preheat a large griddle or skillet over medium heat. Grease it lightly with butter to prevent sticking.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot skillet. Allow to cook for 1 to 2 minutes until bubbles form in the center and the edges start to set.
- Flip and finish: Carefully flip each pancake using a spatula and cook for another 1 to 2 minutes until the other side is golden brown and the pancake is cooked through.
- Serve warm: Serve the pancakes warm topped with extra butter and syrup or your favorite toppings. Enjoy your fluffy pumpkin pancakes!
Notes
- For fluffier pancakes, avoid overmixing the batter; lumps are okay.
- Warm the milk slightly to help melt the butter and enhance batter consistency.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Serve with maple syrup, whipped cream, or toasted nuts for added flavor.
- These pancakes freeze well; reheat gently in a toaster or oven before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
