Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 tablespoons melted butter
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- Step 2: In a separate bowl, whisk together the milk, pumpkin puree, and melted butter.
- Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 5: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Step 6: Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings like maple syrup, whipped cream, or nuts.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- For fluffy reheated pancakes, pop them in the toaster or toaster oven until warmed through.
- Try topping your pumpkin pancakes with a dollop of Greek yogurt and a sprinkle of toasted pecans for a lighter, but still delicious, option.
- Don't overmix the batter; a lumpy batter makes for tender pancakes, so stop stirring when just combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American