Description
Delightful fluffy pancakes infused with warm spices and pumpkin puree, perfect for breakfast or brunch.
Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 2 tablespoons (35 g) light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 cup (250 mL) whole milk (low-fat or non-dairy works too)
- 1/3 cup (75 g) canned pumpkin puree
- 2 tablespoons melted butter
- 1 large egg (room temperature)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, light brown sugar, baking powder, salt, and pumpkin pie spice. Set aside.
- Combine wet ingredients: In a separate medium bowl, mix together the milk, pumpkin puree, melted butter, and egg until fully combined.
- Combine the mixtures: Gently fold the pumpkin mixture into the dry ingredients until just incorporated. Be careful not to over-mix; some lumps are okay.
- Rest the batter: Let the batter sit for about 15 minutes while you preheat the griddle.
- Cook the pancakes: Spray a pancake griddle or skillet with nonstick cooking spray and heat to medium. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook for approximately 3 minutes or until the edges set and bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
- Serve: Enjoy immediately with your favorite toppings!
Notes
Avoid over-mixing to ensure fluffy pancakes. Use medium-low heat if pancakes brown too quickly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American