Pumpkin Pancakes
Pair these pumpkin pancakes with a cozy cup of tea and a cool breeze from the window and you have the recipe for a perfect fall morning.
Ingredients
- 1+1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1+1/2 cups milk
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 tbsp melted butter, cooled (plus more butter for the pan/griddle)
- 1 large egg
- more butter for the pan
- maple syrup, glaze, or cinnamon sugar for serving
Instructions
- In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, salt, sugar and spices).
- In a separate large bowl, whisk together all the wet ingredients (milk, pumpkin, vanilla, egg and melted butter).
- Slowly add the wet ingredients to the dry, whisking until just combined and no bits of dry ingredients remain. It's ok if the mixture is slightly lumpy.
- Heat a large skillet or griddle over medium-low heat. Add about 1 tbsp of butter and swirl until the pan is coated and the butter is melted. Use a 1/4 cup measuring cup to scoop the pancake batter. Cook the pancakes in batches until bubbles are forming around the edges, about 3-5 minutes, then flip and cook until golden brown.
- Serve pancakes warm with topping of choice.