Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ¼ cup brown sugar
- ¼ cup granulated sugar
Wet Ingredients
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp. melted butter
- 1 ½ cups milk
Instructions
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
- Mix wet ingredients: In a large mixing bowl, whisk together the brown sugar, granulated sugar, vanilla, pumpkin puree, eggs, melted butter, and milk until smooth.
- Combine mixtures: Add the dry ingredients to the wet ingredients, and fold together gently. Do not overmix; the batter will remain lumpy and that is expected for tender pancakes.
- Let batter rest: Allow the batter to set for about 5 minutes to let the ingredients meld and baking powder activate.
- Preheat skillet: Heat a skillet or griddle over medium heat and apply a light coat of nonstick spray or butter to prevent sticking.
- Cook pancakes: Pour about ⅓ cup of batter per pancake onto the hot skillet. Cook each side for approximately 4 minutes, or until golden brown and cooked through.
- Serve: Top pancakes with butter, whipped cream, extra pumpkin pie spice, syrup, chopped nuts, or your favorite toppings. Serve warm and enjoy a delicious breakfast.
Notes
- Do not overmix the batter; lumps ensure fluffy pancakes.
- Use a nonstick skillet or griddle to prevent sticking and ensure even cooking.
- Adjust cooking time based on your stove and skillet heat; pancakes should be golden brown on each side.
- Pumpkin puree adds moisture and subtle sweetness—avoid using pumpkin pie filling as it contains added sugars and spices.
- These pancakes freeze well; wrap individually and reheat in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
