Easy Pumpkin Pancakes
These easy pumpkin panackes are the perfect fall breakfast. They are bursting with pumpkin flavor and all the war, cozy spices of fall!
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Equipment
- griddle or skillet
- Large mixing bowl
- medium mixing bowl
- Whisk
- Pancake turner
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp butter melted
- 1 ½ cups milk
Instructions
- Preheat griddle or large non-stick skillet to medium heat.
- In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon pumpkin pie spice.
- In a medium bowl, whisk together ¼ cup brown sugar and ¼ cup sugar, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 2 eggs, 4 tablespoons melted butter, and 1 ½ cups milk.
- Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy. Do not over mix.
- Set the batter aside to rest for 5 minutes.
- Spray griddle with non-stick cooking spray if desired. Pour ⅓ cup of batter for each pancake and spread into a circle.
- Cook each pancake for approximately 4 minutes per side. Flip when the top side starts bubbling.
- Serve pancakes with butter, syrup, whipped cream, sprinkles or any other favorite toppings.
Notes
You can easily double or triple this recipe.
Keep pancakes warm in a 200 degree F oven.
You can substitute 1 teaspoon cinnamon and 1/2 teaspoon each of ginger, allspice, cloves or nutmeg. You don't even need all four. Just use what you have, but you want more cinnamon than any of the other spices.
Keep pancakes warm in a 200 degree F oven.
You can substitute 1 teaspoon cinnamon and 1/2 teaspoon each of ginger, allspice, cloves or nutmeg. You don't even need all four. Just use what you have, but you want more cinnamon than any of the other spices.