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Pumpkin Spice Pancakes

These pumpkin spice pancakes are made by combining pumpkin puree with a simple batter of flour, eggs, and milk, then cooking the batter on a griddle until golden and fluffy. The final pancakes have a vibrant orange color and a tender, moist interior with a lightly crisp exterior, infused with cinnamon and warm spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon  sugar
  • 1 teaspoon  baking powder
  • ½ teaspoon  baking soda
  • ½ teaspoon  cinnamon
  • ¼ teaspoon  nutmeg
  • Pinch of salt
  • ½ cup pumpkin purée
  • 1 large egg
  • ¾  cup milk
  • 1 tablespoon  melted butter
  • 1 teaspoon  vanilla extract

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring spoons
  • Small ladle or tablespoon
  • Nonstick pan or griddle
  • Spatula
  • Small plate for stacking

Method
 

  1. Mix Dry Ingredients
    Whisk the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.
  2. Mix Wet Ingredients
    In another bowl, stir together the pumpkin, egg, milk, butter, and vanilla.
  3. Combine Both Bowls
    Pour the wet mixture into the dry and stir gently until just combined.
  4. Heat, Grease & Spoon
    Warm a nonstick pan over medium heat, add a light touch of butter to keep things from sticking, and drop small spoonfuls of batter onto the pan for bite-size pancakes.
  5. Flip Gently
    Turn each one carefully and cook the other side until golden.
  6. Repeat and Stack
    Finish the batch and stack the pancakes on a warm plate.
  7. Rest & Serve
    Let the pancakes rest for a minute so they stay soft and fluffy, then serve them warm with a generous spoonful of whipped cream on top. A sprinkle of cinnamon or a few chopped pecans makes them even cozier.